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Berry Shortbread Dreams | Can't Stay Out of the Kitchen | these dreamy #cookies are filled with #raspberry preserves and have an #almond shortbread base as well as almond icing. They are terrific for #holiday parties. #dessert

Berry Shortbread Dreams

Teresa Ambra
These delightful cookies have an almond-flavored shortbread base which are filled with raspberry preserves. Then they're iced with an almond-powdered sugar icing. Berry Shortbread Dreams are terrific for holiday baking.
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Prep Time 40 minutes
Cook Time 18 minutes
Total Time 58 minutes
Course Cookies, Brownies and Bars, Dessert
Cuisine American
Servings 24
Calories 142 kcal

Equipment

  • 2 18x26" cookie sheet pans
  • 1 large mixing bowl
  • 1 wooden spoon
  • 1 electric mixer
  • 1 spatula
  • measuring cups
  • measuring spoons
  • 1 small mixing bowl
  • 1 zip lock bag without the "stand and fill" bottom

Ingredients
  

COOKIES:

  • 1 cup unsalted butter softened
  • 2/3 cup granulated sugar
  • 1 tsp. almond extract
  • 2 cups UNBLEACHED all-purpose flour bleached flour toughens cookies
  • 1/3 to 1/2 cup seedless raspberry jam

GLAZE:

  • 1 1/2 cups confectioners’ sugar
  • 1 1/2 tsp. almond extract
  • 2 tbsp. water

Instructions
 

COOKIES:

  • In a large bowl, cream butter, sugar and extract with an electric mixer until light and fluffy.
  • Add half of the flour and mix on low speed of electric mixture.
  • Add remaining flour and mix on low speed of electric mixer until dough forms a ball.
  • Cover and refrigerate for 1 hour or until dough is easy to handle.
  • Roll into 1-inch balls and chill dough again another hour.
  • Make an indentation in the center of each cookie with your thumb or the bottom of a wooden spoon. (This is easier if you hold each ball in your hand so the cookies don't break apart while inserting the wooden spoon).
  • Place 1-2 inches apart on lightly greased baking sheets.
  • Fill indentation in each cookie with raspberry jam.
  • Bake at 350˚ for 14-18 minutes or until edges are lightly browned.
  • Rotate cookie pans on oven racks after 7 minutes of baking time.
  • Remove to wire racks to cool completely.
  • Spoon additional jam into cookies if desired.

GLAZE:

  • Combine confectioners’ sugar, extract and enough water to achieve drizzling consistency.
  • Scoop icing mixture into a zip-lock bag.
  • Cut off the tip of one side of the bag.
  • Drizzle icing over the cookies.

Notes

NOTE: Preparation time does not include time required to chill dough twice.
 
NOTE: You will not need quite this much icing for the cookies.
 
NOTE: I had four racks of 24 cookies per cookie sheet baking at the same time. My cookies took 32 minutes to bake and I rotated the racks every eight minutes.
 
Recipe adapted from Taste of Home.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 142kcalCarbohydrates: 25gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 20mgSodium: 3mgPotassium: 18mgFiber: 0.3gSugar: 8gVitamin A: 237IUVitamin C: 0.4mgCalcium: 5mgIron: 1mg
Keyword almonds, cookies, dessert, raspberries, shortbread, thumbprint cookie
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