Hi guys! I went to Grace Marie’s Cooking School at Bristol Farms last week and tasted the most delicious cookies!
What makes these raspberry almond shortbread cookies special is the soft, moist texture of the shortbread. It has the perfect combination of sweet and salty, and the jelly is a delicious compliment. I was surprised and excited when I saw how easy it is to make!
Raspberry Almond Shortbread Cookies
- 2 cups All Purpose Flour
- 1/2 cup Almond Flour
- 1/2 teaspoon Kosher Salt
- 1 cup Unsalted Butter – room temperataure soft
- 3/4 cup Granulated Sugar
- 1 Large Egg Yolk
- 1 teaspoon Almond Extract
- 1/2 teaspoon Vanilla Extract
- (For filling) 1 cup raspberry preserves (with or without seeds)- place into small plastic bag
Combine and whisk together in a bowl the flour, almond flour and salt. Set aside.
Combine into the work bowl of an electric mixer the butter, sugar, egg yolk, almond and vanilla extracts.
Beat until very creamy. Decrease the mixer speed to the lowest setting.
Slowly add the flour mixture until the ingredients come together as soft dough. Roll out
Take a cookie cutter and cut out shapes and lay on parchment paper over baking trays.
(Alternatively if you don’t want to use cookie cutters, Create 1″ dough balls using a small ice cream scooper. If necessary, roll into your hand to compact the dough. Create a round indentation in the center of each cookie with 1/4 teasoon measure).
Cover and refrigerate until completely firm (30+minutes). Note: You can also roll into a few logs to store in the freezer to bake at a later time.
Fill with Raspberry Preserves
Stack the chilled unbaked cookies and arrange onto the prepared pans 1″ apart. Fill each cookie center with the preserves – Do Not Overfill!
Preheat the oven to 325F. Line several baking sheet pans with parchment paper.
Bake the chilled cookies until they have spread slightly and are lightly browned (16+ minutes).
We made a tray of the middle pieces we cut out too!
Cool on the pans for a few minutes to set, then transfer to a wire rack to cool completely to room temperature.
Important Note-these cookies bake best when they are icy cold and firm.
Optional Glaze (You can sprinkle powdered sugar instead to save a step)
- 2 cups powered sugar
- 2+ tablespoon cool water
- 1/2 teaspoon almond extract
- 1/2 teaspoon kosher salt
Combine and whisk together in a bowl the powered sugar, water, almond extract and salt.
Once the cookies have cooled, drizzle the glaze with a fork over the top in a striped pattern or how you prefer.
Allow the glaze to harden before serving. This is a winner, guys! We handed them out to our neighbors and they were a huge hit. My husband couldn’t stop eating them and kept repeating how delicious they were.
Finally, Watch the video my son, Justin, made of himself making the raspberry almond shortbread cookies! Pretty good for his first time, I’d say. We may have a Vlogger in the making!