Community Pick
Raspberry Filled Almond Shortbread with Almond Glaze
""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."
photo by May I Have That Rec
- Ready In:
- 2hrs 35mins
- Ingredients:
- 8
- Yields:
-
36 cookies
- Serves:
- 6-9
ingredients
- 1 cup softened butter
- 2⁄3 cup sugar
- 1⁄2 teaspoon almond extract
- 2 cups all-purpose flour
- 1⁄2 cup seedless raspberry jam
-
Glaze
- 1 cup confectioners' sugar
- 3 teaspoons water
- 1⁄2 teaspoon almond extract
directions
- In a Medium Mixing Bowl (I prefer using a Plastic Bowl that has a lid).
- Cream Butter and Sugar.
- mix in the almond extract.
- Gradually mix in flour until the dough forms a ball.
- Cover and refrigerate for an hour for easier handling.
- Preheat Oven to 350 degrees.
- Roll into 1 1/2 inch balls and place on a ungreased cookie sheet.
- Using a wooden spoon handle make and indention in the middle of the ball.
- (I like using the knuckle on my first finger).
- Fill with the raspberry jam.
- Bake at 350 degrees for 14-18 minutes depending on your oven.
- Add aditional Raspberry jam if desired (I never do this).
- Remove and place on wire racks for cooling.
- Mix the Glaze ingredients.
- 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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Reviews
-
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! -
Perfect! Mine turned out exactly like the pic. I did everything just the way the recipe says except I only put 1/4 tsp almond extract in the cookie and added 1/2 tsp vanilla extract, for my personal taste. I put the dough in the fridge for about 15 min but in between batched I put the dough back in the fridge. I used preserves and had none of the problems mentioned about the raspberry soaking into the cookie. The cookie is buttery and soft but with a light crisp on the outside....just so yum! And pretty too :) My first taste was a reminder of Christmas and it's spring time lol but I love them and I will add them to my Christmas cookies for sure. -
Made these cookies for "Think Pink." I also refrigerated the dough for about a half hour before filling and baking. I wish I could give 10 stars. They are absolutely delicious!! I'm certainly going to add these to my holiday baking. -
Wonderful flavor and texture. Only loses a star because 1-1/2 inch balls are WAY to big. Typo perhaps? No way would you get 36 cookies out of that, and they spread out so much that it doesn't make a nice presentation (nothing like the pictures). I also learned the hard way that you don't want to make the indentation too large because the jam will soak through the cookie. But this is definitely a keeper. -
Easy cookie, wonderful tasting and beautiful on your cookie trays. Thanks for sharing.
see 53 more reviews
Tweaks
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This cookie has been part of my Christmas cookie baking for 30 years. Every year I change out 1 or 2 but this cookie gets made every year and it has become a personal favorite of mine. -
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!
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What a delicious cookie and very easy to make even for a novice baker! I made these and a couple of other cookies for Christmas and these were the first to go! I'm making them again for New Years and will double the batch and using blackberry preserves for the other half. The only change I made was to use milk instead of water on the glaze. Great cookie, thanks for the recipe! -
These cookies are absolutely wonderful! I made them for a cookie exchange I co-host and everyone loved them! The only changes I did was I used strawberry jam instead of raspberry. (What I had on hand.) I used the backside of a round teaspoon to make the indent in the cookie and filled it with 1/4 tsp of jam. Also- I don't know if it's because my house is cool already from our Michigan winter, but I had no need to refrigerate the dough. In fact, when I did because I had to finish them later, I found the dough was way to hard to work with. These are definitely being added to my annual Christmas Cookie baking list! -
Excellent recipe! I used apricot jam instead of the raspberry and half the amount of glaze. They turned out beautiful and the family were most impressed.
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RECIPE SUBMITTED BY
Amy Lee
United States
I am very busy mom of three. My three are all spread out in ages. 14, 11 and 5. So I am constantly running kids from one activity or sporting event to another. I don't have a ton of time to spend in the kitchen but, when I find a recipe that is a hit with my 5 year old (the pickest of the three) then I will post it here. All of my recipes are for the most part quick and easy. Some are freezable and so I make alot and take it out and microwave as needed.
I am also a gymnastics coach. Gymnastics has always been my real passion. My middle daughter and I get to share this passion. She is a two time national champion at age 10. So we spend hours upon hours in the gym training as an elite gymnasts do. My oldest plays football, basketball, baseball, wrestles and runs track. He does every sport that he can. The youngest does gymnastics too but, also likes soccer. Well this gives you an idea of just how busy. LOL!
