{"id":3167,"date":"2025-11-03T21:20:31","date_gmt":"2025-11-03T21:20:31","guid":{"rendered":"https:\/\/thewhisklist.com\/?p=3167"},"modified":"2025-11-03T21:46:07","modified_gmt":"2025-11-03T21:46:07","slug":"__trashed-4","status":"publish","type":"post","link":"https:\/\/thewhisklist.com\/?p=3167","title":{"rendered":"Raspberry Almond Shortbread Cookies"},"content":{"rendered":"\n<p>Buttery shortbread cookies filled with raspberry jam and finished with a sweet almond glaze \u2014 simple, elegant, and irresistibly good.<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-table is-style-stripes\"><table><tbody><tr><td><strong>Prep Time<\/strong><\/td><td>20 minutes<\/td><td><strong>Bake Time<\/strong><\/td><td>12 minutes<\/td><\/tr><tr><td><strong>Servings<\/strong><\/td><td>24 cookies<\/td><td><strong>Difficulty<\/strong><\/td><td>Easy<\/td><\/tr><tr><td><strong>Calories<\/strong><\/td><td>180 each<\/td><td><\/td><td><\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\">Ingredients<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 cup unsalted butter, softened<\/li>\n<li>1\/2 cup granulated sugar<\/li>\n<li>1 tsp almond extract<\/li>\n<li>2 cups all-purpose flour<\/li>\n<li>1\/2 cup raspberry jam<\/li>\n<li>1\/2 cup powdered sugar<\/li>\n<li>1\u20132 tsp milk (for glaze)<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Step-by-Step Instructions<\/h3>\n\n\n\n<h4 class=\"wp-block-heading\">Step 1: Make the Dough<\/h4>\n\n\n\n<p>Cream butter, sugar, and almond extract until light. Mix in flour just until a soft dough forms.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Step 2: Shape<\/h4>\n\n\n\n<p>Roll dough into 1-inch balls; place on lined baking sheet and press a thumbprint into each center.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Step 3: Fill &amp; Bake<\/h4>\n\n\n\n<p>Fill with raspberry jam and bake at 350\u00b0F for 12 minutes until edges are lightly golden.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Step 4: Glaze<\/h4>\n\n\n\n<p>Whisk powdered sugar with milk to a drizzle consistency; glaze cooled cookies.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\" \/>\n\n\n\n<h3 class=\"wp-block-heading\">Recipe Notes<\/h3>\n\n\n\n<div class=\"wp-block-group\" style=\"background-color:#fffbf0;padding-top:15px;padding-right:20px;padding-bottom:15px;padding-left:20px\"><div class=\"wp-block-group__inner-container is-layout-flow wp-block-group-is-layout-flow\"><p><strong>\ud83c\udf47 Jam options:<\/strong> Apricot or strawberry work well too.<\/p><p><strong>\u2744\ufe0f Make-ahead:<\/strong> Freeze dough balls up to 2 months; bake from frozen adding 1\u20132 minutes.<\/p><\/div><\/div>\n\n\n\n<p style=\"background-color:#f0f8ff;padding-top:15px;padding-right:20px;padding-bottom:15px;padding-left:20px\"><strong>\ud83c\udfaf Pro Tip:<\/strong> Do not overfill jam\u2014 it will bubble over during baking and crack the glaze.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Buttery shortbread cookies filled with raspberry jam and finished with a sweet almond glaze \u2014 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\u20132 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 &amp; Bake Fill with raspberry jam and bake at 350\u00b0F 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 \ud83c\udf47 Jam options: Apricot or strawberry work well too. \u2744\ufe0f Make-ahead: Freeze dough balls up to 2 months; bake from frozen adding 1\u20132 minutes. \ud83c\udfaf Pro Tip: Do not overfill jam\u2014 it will bubble over during baking and crack the glaze.<\/p>\n","protected":false},"author":1,"featured_media":3183,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[],"class_list":["post-3167","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts"],"_links":{"self":[{"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/posts\/3167","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3167"}],"version-history":[{"count":2,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/posts\/3167\/revisions"}],"predecessor-version":[{"id":3178,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/posts\/3167\/revisions\/3178"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/media\/3183"}],"wp:attachment":[{"href":"https:\/\/thewhisklist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3167"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3167"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3167"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}