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Raspberry Shortbread


  • 1 cup butter, softened
  • 2/3 cup granulated sugar
  • 2 1/2 cups all-purpose flour
  • 1 (10 ounce) jar seedless raspberry jam
  • 1 1/2 cups confectioners' sugar
  • 3 1/2 tablespoons water
  • 1/2 teaspoon almond extract


  1. Heat oven to 350 degrees F. Lightly grease 2 cookie sheets.
  2. Beat butter and granulated sugar at medium speed with an electric mixer until light and fluffy. Gradually add flour, beating at low speed until blended.
  3. Divide dough into 6 equal portions, and roll each dough portion into a 12 x 1-inch wide strip. Place 3 dough strips on each of the prepared cookie sheets.
  4. Make a 1/2-inch wide x 1/4-inch deep indentation down center of each strip, using the handle of a wooden spoon.
  5. Bake, in 2 batches, for 15 minutes.
  6. Remove from oven, and spoon jam into indentations.
  7. Bake 5 more minutes or until lightly browned.
  8. Whisk together confectioners' sugar, water and almond extract; drizzle over warm shortbread. Cut each strip diagonally into 12 (1-inch-wide) slices.
  9. Cool in pans on wire racks.
  10. Store in an airtight container.

Yield: 6 dozen