Raspberry Filled Almond Shortbread with Almond Glaze

READY IN: 2hrs 35mins
Recipe by Amy Lee

"Originally in Taste of Home". These cookies are very delicious. They are great with a cup of tea. I hope you will try and enjoy them as we do.

Top Review by JulieCHopp

Fantastic cookie! I made it with raspberry preserves instead of jam. (not sure if it makes a difference) To keep your cookies from going flat when baking, make your balls with the indentations then chill for about 15 minutes before filling with jam and baking. I didnt use the glaze but melted white chocolate and drizzled over cookies. I got 40 cookies that didn't last long!

Ingredients Nutrition

Directions

  1. In a Medium Mixing Bowl (I prefer using a Plastic Bowl that has a lid).
  2. Cream Butter and Sugar.
  3. mix in the almond extract.
  4. Gradually mix in flour until the dough forms a ball.
  5. Cover and refrigerate for an hour for easier handling.
  6. Preheat Oven to 350 degrees.
  7. Roll into 1 1/2 inch balls and place on a ungreased cookie sheet.
  8. Using a wooden spoon handle make and indention in the middle of the ball.
  9. (I like using the knuckle on my first finger).
  10. Fill with the raspberry jam.
  11. Bake at 350 degrees for 14-18 minutes depending on your oven.
  12. Add aditional Raspberry jam if desired (I never do this).
  13. Remove and place on wire racks for cooling.
  14. Mix the Glaze ingredients.
  15. Using a butter knife (dipping it in the glaze Mixture) Letting the glaze run off the butter knife, Zig Zag the mixture across the cookies creating a continuing Z.

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