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Raspberry Almond Shortbread Cookies

Updated: Apr 4

I love the way these cookies show off on a fancy plate. These buttery cookies have an almond and vanilla flavour with a tart raspberry centre and topped with a little almond drizzle. A beautiful Christmas or Holiday Cookie!

Pre-heat oven to 350 F

Line a baking sheet with parchment paper


1 Cup salted cold butter, you may use unsalted but add a pinch of sea salt

2 Cups unbleached

1/2 to 3/4 Cup icing sugar, or extra-fine sugar

1 Teaspoon Vanilla Extract

1/2 Teaspoon Almond Extract

Raspberry Jam, try to use naturally sweetened for more tartness


Cut butter into small squares, or grate it if you like

Add flour and sugar

Work together with your hands or a fork until the mixture comes together

Add the vanilla and almond extracts

Mix well

Form small one inch balls with your hands

Place on baking sheet, and press the middle down with your thumb

Add 1/4 teaspoon of raspberry jam to the middle

Place cookies one inch apart to allow for spreading during the baking process

Put the baking sheet in the freezer for about 5 minutes

Then bake at 350 for about 15 minutes or until golden brown

Cook on wire rack or plate

When cool, drizzle with this:

Almond Drizzle:

1 Cup icing sugar

1 Teaspoon Almond extract

Water as needed

Mix together the icing sugar and Almond extract. Then slowly add 1 teaspoon of water and whisk until you get a thin consistency, adding a bit more water as needed.

Place this mixture in a small sandwich bag. Squeeze the mixture to one corner at the bottom of the bag and snip the end a tiny bit. Drizzle over the cookies in a pattern you like. Fun!

Chill cookies in the fridge until drizzle is set. Store in a airtight container. Or, freeze them in an airtight container until ready to eat.


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