Delicious Raspberry Almond Shortbread Cookies
These cookies combine the rich, buttery texture of traditional shortbread with the tartness of fresh raspberries and the subtle nuttiness of almond.
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Electric Mixer
Ingredients
Ingredients
- 2 cups All-Purpose Flour Ensure it is properly measured by spooning it into your measuring cup and leveling it off.
- 1 cup Unsalted Butter Should be at room temperature for easy creaming.
- 3/4 cup Granulated Sugar Mix well with butter for a light and fluffy consistency.
- 1 teaspoon Almond Extract Infuses cookies with a delightful almond flavor.
- 1 cup Fresh Raspberries Gently wash and pat dry before incorporating.
- 1/4 teaspoon Salt Enhances sweetness and balances flavors.
- 1/4 cup Powdered Sugar For dusting the finished cookies.
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the room temperature unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Add the almond extract and mix briefly.
- Sift together the all-purpose flour and salt in a separate bowl. Gradually add to the butter mixture, mixing on low speed until just combined.
- Gently fold in the fresh raspberries with a spatula.
- Line a baking sheet with parchment paper and drop rounded balls of dough onto it, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Dust with powdered sugar before serving.
- Enjoy with a cup of tea or coffee!
Notes
Store leftovers in an airtight container at room temperature for up to one week. You can also freeze the cookies for up to three months.