Raspberry Filled Almond Shortbread With Almond Glaze – a delicious recipe with butter, sugar, almond extract, flour, seedless raspberry jam, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
955
kcal
Calories
47
g
Fat
130
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup softened butter, 2/3 cup sugar, 1/2 teaspoon almond extract, 2 cups all-purpose flour, and more.
Yes, Raspberry Filled Almond Shortbread With Almond Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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