Raspberry Almond Shortbread Cookie Recipes

THUMBPRINT COOKIES {RASPBERRY ALMOND SHORTBREAD}

Steps:

• For the cookies: Preheat oven to 350°F (180°C). In a mixing bowl whisk together flour and salt, set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter and sugar until combined (it will take a minute or two since the butter is cold).
• Mix in almond extract then add in flour blend until mixture comes together (it will take a bit of mixing since the butter is cold, so be patient, it will seem really dry and crumbly at first).
• Shape dough into 1-inch balls, about 1 Tbsp each, and place 2-inches apart on ungreased baking sheets.
• Make a small indentation with thumb or forefinger in each cookie (large enough to fit 1/4 - 1/2 tsp of jam). Fill each with 1/4 - 1/2 tsp jam.
• Chill in refrigerator 20 minutes (or freezer for 10 minutes). Bake in preheated oven 14 - 18 minutes.
• Cool several minutes on baking sheet then transfer to a wire rack to cool.
• For the glaze: Whisk all glaze ingredients together in a small mixing bowl, adding enough water to reach desired consistency.
• Pour or spoon mixture into a sandwich size resealable bag, cut a small tip from one corner and drizzle over cool cookies. Let set at room temperature then store in an airtight container.

RASPBERRY AND ALMOND SHORTBREAD THUMBPRINTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
• Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
• In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.

RASPBERRY ALMOND SHORTBREAD COOKIES

Steps:

• In a medium bowl beat butter medium speed for about 30 seconds. Add the the 2/3 cup granulated sugar and 1/2 teaspoon almond extract. Beat until well combined. Beat in as much flour as you can with electric mixer and then using a wooden spoon stir in any remaining flour. Cover and chill for 1 hour or until dough is easy to handle.
• Preheat oven to 350 degrees. Shape dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets. Using your thumb, press an indentation into the center of each ball. Spoon about 1/2 teaspoon of the jam into each indentation and then sprinkle with sugar. Bake about 10 minutes or until edges are light brown. Cool on cookie sheets for 1 minute. Transfer cookies to wire racks to finish cooling.
• For icing, in a medium bowl combine powdered sugar, 1 teaspoon water and 1 1/2 teaspoons almond extract. Add enough of the remaining water to make a drizzling consistency. Drizzle cookies with icing.

RASPBERRY SHORTBREAD

Steps:

• For the cookies: Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
• Grind the raspberries to a fine powder in a small food processor or spice grinder.
• Combine the butter, flour, raspberry powder and confectioners' sugar in a stand mixer and beat on medium-low speed until a dough forms, about 45 seconds. Remove from the bowl and shape into a disc.
• Sprinkle a sheet of parchment paper lightly with flour. Roll the dough out into an 8-inch round, 1/2-inch thick.
• Using a long knife or pizza cutter, cut the dough into triangles. Place the cookies on the prepared baking sheet, leaving space in between each.
• Bake until golden brown along the edges, about 18 minutes. Allow to cool 5 minutes on the baking sheet before moving.
• For the lemon whipped cream: Add the heavy cream and confectioners' sugar to a stand mixer and whip until it holds soft peaks. Add the lemon juice and whip to stiff peaks. Garnish with the zest.
• Serve the shortbread with whipped cream alongside or store in airtight container for up to 1 week.

RASPBERRY ALMOND SHORTBREAD THUMBPRINTS

Steps:

• Combine butter, sugar and 1/2 teaspoon almond extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat until well mixed. Cover; refrigerate at least 1 hour.
• Heat oven to 350 degrees F. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb (edges may crack slightly). Fill each indentation with about 1/4 teaspoon jam.
• Bake for 14 to 18 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheet. Cool completely.
• Meanwhile, stir together all glaze ingredients in small bowl with wire whisk until smooth. Add an additional teaspoonful of water if desired for drizzling consistency. Drizzle over cooled cookies.

RASPBERRY FILLED ALMOND SHORTBREAD WITH ALMOND GLAZE

Steps:

• 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.

RASPBERRY-ALMOND THUMBPRINT COOKIES

Steps:

• In a large bowl, cream butter, sugar and extract until light and fluffy, 5-7 minutes. Add flour and mix well. Chill for 1 hour., Preheat oven to 350°. Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each; fill each with 1/4 teaspoon jam. Bake until the edges are lightly browned, 13-16 minutes. Remove to wire racks to cool completely., For glaze, in a small bowl, combine confectioners' sugar, extract and water. Drizzle over cookies.

BUTTERY ALMOND COOKIES

Steps:

• In a large bowl, stir together flours, cornstarch, baking powder and salt.
• In an electric mixer fitted with the paddle attachment, beat together butter and granulated sugar until lightened in color and fluffy, 3 to 4 minutes. Beat in egg yolk and almond extract until combined, about 20 seconds. With the mixer running on low, add flour mixture, beating until just incorporated. Do not overmix.
• Divide dough into two balls. On a floured surface, roll each ball into a 1 1/2-inch-thick log. (If the dough is too soft to work with, chill it for 20 to 30 minutes before forming it into logs.) Wrap logs tightly in parchment paper or plastic wrap, and refrigerate until very firm, at least 2 hours or overnight.
• When you are ready to bake the cookies, heat oven to 325 degrees. Line 2 baking sheets with parchment.
• Use large, sharp knife to cut each log into 1/4-inch-thick rounds. Place cookies 1 inch apart on prepared baking sheets.
• Bake until cookie edges and bottoms are golden brown, about 15 to 22 minutes. Cool 5 minutes on baking sheets, then transfer to a wire rack to cool completely.
• Make the icing: In a large bowl, whisk together confectioners' sugar, melted butter, 1 tablespoon buttermilk, vanilla and almond extracts. If the icing isn't thin enough to drizzle, add more buttermilk. It should be a little thicker than heavy cream.
• Using a fork, drizzle icing all over the cooled cookies, then top with almond slices if you like. Let the icing set for at least 1 hour, then store at room temperature in an airtight container. The cookies will keep for at least 3 days.