Raspberry Almond Shortbread Cookies
Raspberry Almond Shortbread Cookies are a delightful treat that combines the rich flavors of buttery shortbread with the tartness of fresh raspberries and a hint of almond. Perfectly golden and crisp, these cookies evoke warm memories of baking with loved ones. With their easy preparation and vibrant appearance, they are bound to impress at any gathering or provide a sweet indulgence for yourself.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted butter (room temperature)
- 3/4 cup granulated sugar
- 1 tsp pure almond extract
- 2 cups all-purpose flour (sifted)
- 1 cup fresh raspberries
- 1/4 cup powdered sugar (for dusting)
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Mix in the almond extract until well combined.
- Gradually add the sifted flour, stirring gently until just combined.
- Carefully fold in fresh raspberries.
- Scoop tablespoon-sized portions onto the prepared baking sheets, spacing them about two inches apart.
- Bake for 12-15 minutes until the edges turn lightly golden. Let cool slightly before dusting with powdered sugar.
Nutrition
- Serving Size: 1 cookie (20g)
- Calories: 90
- Sugar: 5g
- Sodium: 30mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg