Almond Raspberry Shortbread Cookies
These almond raspberry shortbread cookies feature a buttery texture, delicate almond flavor, and bursts of tangy raspberry, making them perfect for gifting or enjoying on your own.
Servings: 24 cookies
Calories: 130kcal
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Using unsalted butter allows you to control the overall saltiness of the cookies. If needed, you can substitute with margarine.
- 1/2 cup powdered sugar Crucial for achieving the soft texture characteristic of shortbread.
- 1 teaspoon almond extract For an intense almond flavor, ensure you use pure almond extract. If you have a nut allergy, replace with vanilla extract.
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup dried raspberries or raspberry pieces Freeze-dried raspberries give a concentrated flavor. Chopped fresh raspberries can be used, but reduce the butter slightly to account for moisture.
Instructions
Preparation
- Begin by preheating your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter and powdered sugar until light and smooth.
- Mix in the almond extract, ensuring it’s fully incorporated.
- Gradually sift in the all-purpose flour and salt, mixing just until combined; avoid over-mixing.
- Gently fold in the dried raspberries until evenly distributed.
- Shape the dough into a log about 2 inches (5 cm) in diameter and wrap it in plastic wrap. Chill in the refrigerator for approximately 30 minutes.
- Once chilled, remove the dough and slice it into rounds, each about 1/4 inch thick.
- Arrange the slices on a baking sheet lined with parchment paper, leaving space between each cookie.
- Bake in the preheated oven for 12-15 minutes or until the edges start to turn light golden brown.
- Allow the cookies to cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Make sure your butter is at room temperature for better blending. Refrigerating the dough is essential for maintaining the cookie shape during baking. Experiment by adding lemon zest for a fresh twist. Store in an airtight container to maintain freshness. Optionally, dust baked cookies with additional powdered sugar for decoration.