Raspberry Almond Shortbread Cookies: A Delightful Treat

Ingredients

• 1 cup unsalted butter, softened
• 0.67 cup powdered sugar
• 1 tsp almond extract
• 2 cups all-purpose flour
• 0.5 tsp salt
• 0.5 cup sliced almonds
• 0.33 cup raspberry jam
• 1 Prise zest of lemon (optional)
• 1 Prise extra powdered sugar for dusting (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, beat the softened butter and powdered sugar together on medium speed until light and fluffy, about 3-4 minutes.
3. Mix in the almond extract, combining well. If using lemon zest, stir it in at this point.
4. In a separate bowl, whisk together the flour and salt.
5. Gradually add the dry mixture to the wet mixture, mixing until just combined. Do not overmix.
6. Gently fold in the sliced almonds, ensuring they are evenly distributed throughout the dough.
7. Using a tablespoon, scoop out the dough and roll it into balls. Place on the prepared baking sheet, leaving space between each, as they will spread a little.
8. Flatten each ball slightly with your fingertips, creating a small indent in the center. Spoon a small amount (about 0.25 tsp) of raspberry jam into each indent.
9. Bake the cookies for about 12-15 minutes, or until the edges are lightly golden but the centers remain pale.
10. Remove from the oven and allow to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
11. Once cooled, you can dust the cookies lightly with extra powdered sugar for an elegant finish.