Raspberry Almond Shortbread Cookies

May 30, 2019
raspberry almond shortbread

When deciding what to bake for my family, I usually have to take a lot of different tastes into consideration. I try to make one thing that will suit everyone, even if it’s complicated. My kids love sweet cookies, while my husband’s favourite cookie is shortbread. So I adapted a shortbread cookie recipe to hit the mark for all the members of my family.

Shortbread Cookies:

These shortbread cookies are thumbprint cookies, which means you use your thumb to squash down the rolled cookie dough. The thumbprint leaves behind a lovely little well for the jam. I must admit it’s kind of fun to play around with your food, even as an adult.

This is a perfect stage to let your kids help with (if you happen to have them readily available). Though if they have tiny thumbs, you may want them to push down on the dough twice. I like to make my own jam for these cookies, but if you are short on time or berries then feel free to use any jam that you have handyjam, cookies, thumbprint, shortbread.

What’s the Jam?

I love the tartness of raspberries, which is why I use them in this recipe. You could use whatever berry jam or berries that your family enjoys with the same results. If you happen to have people with picky tastebuds in your family, there is no rule saying that you couldn’t do different flavours of jam for one batch of cookies. The light taste of the cookie makes it possible to pair with just about any type of jam.

These cookies go quickly in my house which makes them the perfect shortbread cookie recipe for us. I hope you have the same results. Good luck and happy baking.

Comment below to let me know how these cookies turned out for you.

Don’t forget to follow me on Instagram and Facebook to see what I’m working on in my kitchen.

Other recipes you may like:

Cherry Almond Oat Shortbread Cookies

Orange Cardamom Blossom Cookies

Spiced Sugar Cookies

shortbread cookies

Many different options for these cookies. Picture: Raspberry Jam both iced and not, and squares of milk chocolate.

Raspberry Almond Shortbread

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
By Teresa Serves: 24
Prep Time: 45 min Cooking Time: 10-15 min Total Time: 55 min- 1 hour

A soft, melt in your mouth cookie with a hint of tartness


  • 1 cup room temperature butter
  • 2/3 cup icing sugar
  • 1/2 tsp almond extract
  • 1/4 tsp salt
  • 2 cups flour
  • 1/2 cup almond flour
  • Jam:
  • 1 1/2 cups frozen or fresh raspberries
  • 2 tbsp lemon juice
  • 3 tbsp water
  • 2 tbsp sugar
  • 1/2tbsp pectin
  • Glaze:
  • 1 cup Icing sugar
  • 1 tsp vanilla
  • 2 tbsp milk (may need more)



Line two cookie sheets with parchment paper


Cream together the butter, sugar, almond extract, and salt until well combined, the batter should look light and fluffy


Gradually add the flours a little at a time. Once the batter becomes too thick for the mixer I like to kneed in the rest by hand, but you can use a sturdy wooden spoon.


Once mixed make 1 inch balls by rolling the dough in your hand and place on the cookie sheets making sure to leave room for some spreading.


Press down on the centre of the dough balls with your thumb. If any creaks appear just smooth them back together with your fingers.


Place the cookie sheets in the fridge for half an hour.


While the cookie dough is chilling it is time to make your jam. Place all the ingredients into a saucepan making sure to stir. Let it all come to a boil, reduce heat and simmer for 10 minutes continuing to stir. Once done strain the jam through a sieve to remove the seeds and then let the jam cool.


Preheat oven to 350℉.


Once the oven is to temperature remove one of the cookie sheets from the fridge and fill the wells in the cookie dough with your jam (don't worry if it is still a little liquidy) and bake for 10-15 minutes. The edges of the cookie will be golden brown when they are done.


Repeat step 9 until done.


To make glaze mix all ingredients in a small bowl. You want the glaze to ribbon when you pull the spoon out of the bowl. If it is too thick you can add more milk or you can add more icing sugar if it is too thin.


Drizzle glaze over cooled cookies (glaze will melt if the cookies are too warm)


Eat and enjoy


* If you are using premade jam I would recommend heating the jam up in a saucepan before filling the cookie wells, it will make the job easier.


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