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There’s something undeniably heartwarming about the aroma of homemade cookies wafting through the kitchen. Whether it’s the nostalgia of childhood treats or the simple pleasure of indulging in a sweet snack, the appeal of cookies transcends generations. Among the myriad of cookie recipes, Raspberry Almond Shortbread Cookies stand out as a delightful treat that perfectly marries rich, nutty flavors with the bright zest of fruit. Each bite of these cookies offers a crunchy exterior, a tender crumb, and a burst of raspberry goodness that is simply irresistible.

Raspberry Almond Shortbread Cookies

Discover the delightful world of Raspberry Almond Shortbread Cookies! With their crunchy exterior and tender, melt-in-your-mouth center, these cookies beautifully blend the nutty flavor of almonds with the tart sweetness of raspberry jam. Perfect for any occasion, they're a joy to bake and share. Make your kitchen smell heavenly while creating these delicious treats from scratch. Treat yourself to a memorable cookie experience! #Baking #Cookies #RaspberryAlmond #Shortbread #HomemadeDesserts #SweetTreats #CookieLove
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Ingredients
  

1 cup unsalted butter, softened

½ cup powdered sugar

1 teaspoon pure almond extract

2 cups all-purpose flour

½ teaspoon salt

½ cup raspberry jam

¼ cup sliced almonds, toasted

Extra powdered sugar for dusting (optional)

Instructions
 

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

    Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and powdered sugar together until creamy and smooth, about 3-4 minutes.

      Add Almond Extract: Mix in the almond extract until well combined.

        Incorporate Dry Ingredients: Gradually add the all-purpose flour and salt to the butter mixture, stirring until the dough forms. It will be a bit crumbly.

          Form the Dough: Bring the dough together with your hands and shape it into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.

            Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to about ¼ inch thick. Use cookie cutters to cut out shapes (such as circles or hearts).

              Create a Jam Well: Place half of the cutouts on the prepared baking sheet. Press your finger into the center of each to create a small well for the jam.

                Fill with Jam: Spoon a small amount of raspberry jam into each well, being careful not to overfill.

                  Add the Tops: Place the remaining cookie cutouts on top of the filled cookies to create sandwich cookies. Gently press down to seal.

                    Sprinkle Almonds: Carefully sprinkle the toasted sliced almonds on top of each cookie.

                      Bake: Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.

                        Cool and Dust: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack. Once cooled, you can dust with extra powdered sugar if desired.

                          Prep Time: 45 minutes | Total Time: 1 hour 15 minutes | Servings: 20 cookies