Recipes and Cooking Raspberry-Almond Shortbread Cookies 3.9 (58) 6 Reviews Similar to thumbprint cookies, this shortbread dessert is stuffed with raspberry jam. Drizzle with a powdered sugar glaze for a showy topping. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 29, 2012 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 30 mins Chill Time: 1 hrs Bake Time: 10 mins Total Time: 1 hrs 40 mins Yield: 36 cookies Jump to Nutrition Facts Ingredients 1 cup butter, softened ⅔ cup granulated sugar ½ teaspoon almond extract 2 cup all-purpose flour ½ cup seedless red raspberry jam Coarse sugar 1 cup powdered sugar 2 - 3 teaspoon water 1 ½ teaspoon almond extract Directions In a medium bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and the 1/2 teaspoon almond extract. Beat until combined, scraping sides of bowl occasionally. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover; chill about 1 hour or until dough is easy to handle. Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Place balls 2 inches apart onto ungreased cookie sheets. Using your thumb, press an indentation into the center of each ball. Spoon about 1/2 teaspoon of the jam into each indentation. Sprinkle with coarse sugar. Bake about 10 minutes or until edges are light brown. Cool on cookie sheets for 1 minute. Transfer to wire racks; cool. Meanwhile, for icing, in a medium bowl combine powdered sugar, 1 teaspoon of the water, and the 1-1/2 teaspoons almond extract. Add enough of the remaining 1 to 2 teaspoons water to make an icing of drizzling consistency. Drizzle cookies with icing. To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months. Rate it Print Nutrition Facts (per serving) 112 Calories 5g Fat 15g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 112 % Daily Value * Total Fat 5g 6% Saturated Fat 3g 15% Cholesterol 15mg 5% Sodium 57mg 2% Total Carbohydrate 15g 5% Protein 1g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.