These raspberry almond shortbread cookies are my all-time favorite holiday cookies. These delicate cookies simply melt in your mouth!

I’ve been so excited about posting this raspberry almond shortbread cookies recipe because it’s hands-down my favorite recipe of the year. It’s so very simple, but so amazingly good. These are just my kind of cookies, and they hold the spot as my favorite cookies to make during the holidays.

The texture of these beautiful little thumbprint cookies is perfect. They are a little crispy around the edges and super soft and chewy inside. The almond flavor is sweet and the cookies are delicious and buttery
The sweet raspberry jam inside the cookies really sends them over the top and the sugary-glaze on top is divine. As much as I love chocolate, this particular cookie will win my vote every single time. I could eat an endless supply of them!

These raspberry almond shortbread thumbprint cookies are also just so pretty, delicate and festive. They look gorgeous arranged on a plate and really make the perfect holiday cookies.
  • 1 cup butter, softened
  • 2/3 cup granulated sugar
  • 1/2 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/2 cup seedless red raspberry jam
  • sugar for sprinkling
  • 1 cup powdered sugar
  • 3 to 4 teaspoons water
  • 1 1/2 teaspoons almond extract
You can make this recipe here

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