Print Recipe

Raspberry Shortbread Dreams

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  • 1 cup butter (NO SUBSTITUTES), softened
  • 2/3 cup granulated sugar
  • 1/2 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/3 to 1/2 cup seedless raspberry jam


  • 1 cup confectioners' sugar
  • 2 to 3 teaspoons water
  • 1/2 teaspoon almond extract


  1. Cream butter and sugar. Beat in extract. Gradually add flour until dough forms a ball.
  2. Cover and refrigerate for 1 hour or until easy to handle.
  3. Roll dough into 1-inch balls. Place 1 inch apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center. Fill with jam.
  4. Bake at 350 degrees F for 14-18 minutes or until edges are lightly browned.
  5. Remove to wire racks to cool.
  6. Spoon additional jam into cookies if desired.
  7. Combine glaze ingredients; drizzle over cookies.

Yield: about 3 1/2 dozen