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Raspberry Filled Almond Shortbread with Almond Glaze


  • 1cup softened butter
  • 2⁄3cup sugar
  • 1⁄2teaspoon almond extract
  • 2cups all-purpose flour
  • 1⁄2cup seedless raspberry jam
  • Glaze
  • 1cup confectioners' sugar
  • 3teaspoons water
  • 1⁄2teaspoon almond extract


  • In a Medium Mixing Bowl (I prefer using a Plastic Bowl that has a lid).
  • Cream Butter and Sugar.
  • mix in the almond extract.
  • Gradually mix in flour until the dough forms a ball.
  • Cover and refrigerate for an hour for easier handling.
  • Preheat Oven to 350 degrees.
  • Roll into 1 1/2 inch balls and place on a ungreased cookie sheet.
  • Using a wooden spoon handle make and indention in the middle of the ball.
  • (I like using the knuckle on my first finger).
  • Fill with the raspberry jam.
  • Bake at 350 degrees for 14-18 minutes depending on your oven.
  • Add aditional Raspberry jam if desired (I never do this).
  • Remove and place on wire racks for cooling.
  • Mix the Glaze ingredients.
  • Using a butter knife (dipping it in the glaze Mixture) Letting the glaze run off the butter knife, Zig Zag the mixture across the cookies creating a continuing Z.


  • dj.arnold

    absolute hit! I did not add the jam to save a bit of time. rolled into balls, baked and glazed as directed. Very good nice texture not too sweet perfect buttery taste.

  • cshorrock

    Yummy cookie. I had to add a couple extra teaspoons of water to make glaze liquid enough to drizzle. Also, I increased cooking temperature to 375. The cookies did not caramelize at 350.

  • mommyoffour

    Oh my,these are so buttery and delicous. I loved having the raspberry jam in them. Thank you for sharing with us.

  • Sunshine Forever

    Made these cookies for “Think Pink.” I also refrigerated the dough for about a half hour before filling and baking. I wish I could give 10 stars. They are absolutely delicious!! I’m certainly going to add these to my holiday baking.

  • moore.davidkim

    These are probably our favorite Christmas cookie. I always get compliments and requests for the recipe!

  • llangrove

    What could be better than the buttery richness of shortbread coupled with the fruity tang of raspberry preserves? I made as directed and followed another’s advise to chill the dough for at least 30 mins. My glaze consisted of confectioners’ sugar, 1/2 tsp. almond extract, 2 Tbls butter and a “splash” of F.F. half and half. Delightful!!! I wish I could give 10 stars! Thanks, Amy Lee!

  • JulieCHopp

    Fantastic cookie! I made it with raspberry preserves instead of jam. (not sure if it makes a difference) To keep your cookies from going flat when baking, make your balls with the indentations then chill for about 15 minutes before filling with jam and baking. I didnt use the glaze but melted white chocolate and drizzled over cookies. I got 40 cookies that didn’t last long!

  • genicarlson

    Perfect! Mine turned out exactly like the pic. I did everything just the way the recipe says except I only put 1/4 tsp almond extract in the cookie and added 1/2 tsp vanilla extract, for my personal taste. I put the dough in the fridge for about 15 min but in between batched I put the dough back in the fridge. I used preserves and had none of the problems mentioned about the raspberry soaking into the cookie. The cookie is buttery and soft but with a light crisp on the outside….just so yum! And pretty too 🙂 My first taste was a reminder of Christmas and it's spring time lol but I love them and I will add them to my Christmas cookies for sure.

  • mom_of_4

    Melt in you mouth goodness!! I had a plethora of raspberries and have tired just about every raspberry recipe I could find. After making jam (for the umpteenth time) I thought I would put some of that jam to use. I found this recipe and have made it twice. The first time the dough was very dry. Not sure what I did wrong, but the cookie still turned out great. Made it for the second time and the dough was soft. Still not sure what I did wrong. I did use the end of a wooden spoon and pressed it in the dough at least 5 times to form an indent in the dough. (About the size of a quarter.) Turned out great. I didn’t add more jam after baking…it didn’t need it. Also used the icing. A really pretty cookie!

  • LWG

    Wonderful flavor and texture. Only loses a star because 1-1/2 inch balls are WAY to big. Typo perhaps? No way would you get 36 cookies out of that, and they spread out so much that it doesn’t make a nice presentation (nothing like the pictures). I also learned the hard way that you don’t want to make the indentation too large because the jam will soak through the cookie. But this is definitely a keeper.