Janie's Ruby Raspberry Almond Shortbread Cookies
Delight your cookie cravings with Janie's Ruby Raspberry Almond Shortbread Cookies, a show-stopping treat that combines the buttery richness of classic shortbread with the tangy sweetness of raspberry jam. These melt-in-your-mouth cookies are elevated by the warm, nutty aroma of pure almond extract and a delicate dusting of powdered sugar for a bakery-worthy finish. Perfectly portioned and irresistibly elegant, each cookie features a jewel-like dollop of jam nestled in the center, making them as visually stunning as they are delicious. With just 20 minutes of prep time and simple ingredients like unsalted butter, cornstarch, and all-purpose flour, these cookies are an easy yet impressive addition to any dessert tray, tea party, or holiday celebration. Whether you're baking for loved ones or indulging in a cozy treat yourself, these raspberry almond shortbread cookies are guaranteed to be a hit!
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Ingredients
- 227 grams Unsalted Butter
- 100 grams Granulated Sugar
- 1 teaspoon Pure Almond Extract
- 260 grams All-Purpose Flour
- 30 grams Cornstarch
- 0.25 teaspoon Salt
- 150 grams Raspberry Jam
- 20 grams Powdered Sugar (optional, for dusting)
Directions
Step 1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2
In a large mixing bowl, cream the unsalted butter and granulated sugar together using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Step 3
Mix in the almond extract until fully incorporated.
Step 4
In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until a crumbly dough forms.
Step 5
Using your hands, bring the dough together and shape it into a smooth ball.
Step 6
Scoop out 1-tablespoon portions of dough and roll them into balls. Place them approximately 2 inches apart on the prepared baking sheets.
Step 7
Using your thumb or the back of a measuring spoon, press a small indent into the center of each cookie, being careful not to press all the way through.
Step 8
Fill each indent with about 1/2 teaspoon of raspberry jam.
Step 9
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are just lightly golden. Remove from the oven and allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Step 10
Optionally, dust the cooled cookies with powdered sugar before serving for an extra touch of sweetness and elegance.
Nutrition Facts
| Serving size | (792.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3553.0 |
| Total Fat 197.1g | 0% |
| Saturated Fat 113.9g | 0% |
| Cholesterol 502.6mg | 0% |
| Sodium 644.3mg | 0% |
| Total Carbohydrate 428.3g | 0% |
| Dietary Fiber 7.3g | 0% |
| Total Sugars 195.6g | |
| Protein 28.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 84.6mg | 0% |
| Iron 12.2mg | 0% |
| Potassium 328.3mg | 0% |
Source of Calories