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Shortbread's origins can be traced back to Scotland in the 12th century. The earliest known recipes were quite different from the treat we enjoy today. Originally, shortbread was made with leftover bread dough that was baked with butter, sugar, and spices. Over the years, this rustic cookie evolved into a more refined version, thanks to the introduction of wheat flour and the elimination of the bread base.

Raspberry Almond Shortbread Cookies

Indulge in the deliciousness of Raspberry Almond Shortbread Cookies! These buttery treats are a perfect blend of nutty almonds and tart raspberry jam, creating a delightful flavor combination that will impress everyone. Learn how to make these classic cookies with our step-by-step guide, explore the history of shortbread, and discover tips for the perfect texture. They're great for any occasion and sure to become a family favorite. #ShortbreadCookies #Baking #Desserts #CookieLovers #RaspberryAlmond #HomemadeTreats
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Ingredients
  

1 cup unsalted butter, softened

2/3 cup powdered sugar

1 teaspoon almond extract

2 cups all-purpose flour

1/2 teaspoon salt

1/2 cup sliced almonds

1/3 cup raspberry jam

Zest of 1 lemon (optional)

Extra powdered sugar for dusting (optional)

Instructions
 

Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and powdered sugar together on medium speed until light and fluffy, about 3-4 minutes.

      Add Extracts: Mix in the almond extract, combining well. If using lemon zest, stir it in at this point.

        Combine Dry Ingredients: In a separate bowl, whisk together the flour and salt.

          Incorporate Dry: Gradually add the dry mixture to the wet mixture, mixing until just combined. Do not overmix.

            Fold in Almonds: Gently fold in the sliced almonds, ensuring they are evenly distributed throughout the dough.

              Shape Cookies: 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.

                Add Jam: Flatten each ball slightly with your fingertips, creating a small indent in the center. Spoon a small amount (about 1/4 teaspoon) of raspberry jam into each indent.

                  Bake: Bake the cookies for about 12-15 minutes, or until the edges are lightly golden but the centers remain pale.

                    Cool: 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.

                      Dust with Powdered Sugar: Once cooled, you can dust the cookies lightly with extra powdered sugar for an elegant finish.

                        Prep Time, Total Time, Servings: 20 minutes | 35 minutes | 24 cookies