Raspberry almond shortbread cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup raspberry jam
- Sliced almonds for garnish
Instructions:
1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. Stir in the vanilla and almond extracts.
3. Gradually add the flour and salt, mixing until just combined. The dough will be soft but should hold together.
4. On a lightly floured surface, roll out the dough to about 1/4-inch thickness. Use a cookie cutter to cut out shapes and place them on the prepared baking sheet.
5. Use your thumb or the back of a spoon to create a small indentation in the center of each cookie. Fill each indentation with a small amount of raspberry jam.
6. Sprinkle sliced almonds around the edges of the jam on each cookie for added texture and flavor.
7. Bake for 12-15 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Preparation time: 15 minutes
Baking time: 15 minutes
Total time: 30 minutes
Servings: About 24 cookies
Calories: Approx. 120 kcal per cookie
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