Buttery shortbread cookies filled with raspberry jam and finished with a sweet almond glaze — simple, elegant, and irresistibly good.
| Prep Time | 20 minutes | Bake Time | 12 minutes |
| Servings | 24 cookies | Difficulty | Easy |
| Calories | 180 each |
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 tsp almond extract
- 2 cups all-purpose flour
- 1/2 cup raspberry jam
- 1/2 cup powdered sugar
- 1–2 tsp milk (for glaze)
Step-by-Step Instructions
Step 1: Make the Dough
Cream butter, sugar, and almond extract until light. Mix in flour just until a soft dough forms.
Step 2: Shape
Roll dough into 1-inch balls; place on lined baking sheet and press a thumbprint into each center.
Step 3: Fill & Bake
Fill with raspberry jam and bake at 350°F for 12 minutes until edges are lightly golden.
Step 4: Glaze
Whisk powdered sugar with milk to a drizzle consistency; glaze cooled cookies.
Recipe Notes
🍇 Jam options: Apricot or strawberry work well too.
❄️ Make-ahead: Freeze dough balls up to 2 months; bake from frozen adding 1–2 minutes.
🎯 Pro Tip: Do not overfill jam— it will bubble over during baking and crack the glaze.
