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Shortbread cookies have a rich history that dates back centuries. Originating in Scotland, these buttery confections were traditionally made with just three simple ingredients: flour, sugar, and butter. The name “shortbread” is derived from the crumbly texture that results from a high fat-to-flour ratio, which gives them a delicate, melt-in-your-mouth quality.

Raspberry Almond Shortbread Cookies

Savor the deliciousness of Raspberry Almond Shortbread Cookies, a delightful treat that combines nutty almond flavors with sweet-tart raspberries. Easy to make with simple ingredients, these cookies are perfect for any occasion, from afternoon tea to festive gatherings. Their crumbly texture and beautiful appearance make them an irresistible addition to your dessert table. Bake a batch today! #Baking #Cookies #Shortbread #Raspberry #Almond #Homemade #Desserts #Treats #Recipe #Foodie
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Ingredients
  

1 cup unsalted butter, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

1 teaspoon almond extract

2 cups all-purpose flour

1/4 teaspoon salt

1/2 cup raspberries (fresh or frozen, thawed and drained)

1/4 cup sliced almonds

Extra powdered sugar for dusting

Instructions
 

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

    Mix butter and sugar: In a large mixing bowl, cream the softened butter and powdered sugar together until light and fluffy, about 3-4 minutes.

      Add extracts: Stir in the vanilla extract and almond extract, ensuring they are evenly combined.

        Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour and salt.

          Incorporate dry ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing until just combined. Be careful not to over-mix.

            Fold in raspberries and almonds: Gently fold in the raspberries and sliced almonds, being cautious not to smash the raspberries too much.

              Shape the cookies: Scoop spoonfuls of the dough and roll them into small balls (about 1 inch in diameter). Place them on the prepared baking sheet, leaving about 2 inches of space between each cookie.

                Flatten the cookies: Using the palm of your hand or the bottom of a glass, gently flatten each ball into a disc shape.

                  Bake: Bake in the preheated oven for 12-14 minutes, or until the edges are lightly golden.

                    Cool: Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                      Dust with powdered sugar: Once cooled, dust the cookies lightly with powdered sugar for an added touch of sweetness.

                        Serve and enjoy: Enjoy your delicious Raspberry Almond Shortbread Cookies with a cup of tea or coffee!

                          Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 cookies