These delightful cookies combine the rich flavors of almond and raspberry in a buttery shortbread base, perfect for any occasion.
Preheat your oven to 350°F (175°C).
Ensure your oven is fully preheated for even baking.
In a mixing bowl, cream together the sugar and butter until light and fluffy.
Use room temperature butter for easier mixing.
Mix in the almond extract and salt.
This step enhances the almond flavor throughout the dough.
Gradually add the flour, mixing until a soft dough forms.
Avoid overmixing to keep the cookies tender.
Shape the dough into 1-inch balls and place them on a cookie sheet, spaced 2 inches apart.
Chill the dough for 15 minutes if it's too soft to handle.
Make an indentation in the center of each ball using your thumb or a spoon.
Dip your thumb or spoon in flour to prevent sticking.
Fill each indentation with a small amount of raspberry jam.
Do not overfill to prevent the jam from spilling during baking.
Bake the cookies for 12-15 minutes or until the edges are lightly golden.
Rotate the cookie sheet halfway through baking for even cooking.
Let the cookies cool on the sheet for 5 minutes before transferring to a cooling rack.
Cooling on the sheet helps the cookies set properly.
Prepare the glaze by mixing powdered sugar, almond extract, and water until smooth.
Adjust the water quantity for your desired glaze consistency.
Drizzle the glaze over the cooled cookies.
Use a spoon or piping bag for precise drizzling.
Serve the cookies and enjoy!
These cookies are perfect for sharing or gifting.
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