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Raspberry Shortbread – You’ll Love This!

I first made these cookies when I saw them rated as a 4 star recipe in the 1999 Southern Living Annual Recipes Cookbook, and they were so fantastic that they have become a holiday tradition at our house every year  since. That’s 14 years-worth of raspberry shortbread! They are so good, they even helped me win my first cookie contest.

raspberry-shortbread-cookie-recipe

The shortbread is tender, buttery and flaky. It  quite literally melts in your mouth. The raspberry jam provides a sweet yet tangy flavor, and the glaze will remind you of the waterfall of sugary goodness that they pour over a Krispy Kreme donut. You know, the one that makes you want  to climb up on the donut conveyor belt, lie down and just open your mouth underneath?

(Oh, like you’ve never thought about doing that!!!!)

(What do you mean, “you haven’t”?)

In any case, you have GOT to try these cookies! You’ll love them!

raspberry shortbread, raspberry shortbread recipe, holiday baking, cookie recipe, baking, sweets, shortbread, recipe, midlife, midlife women

Raspberry Shortbread

Yield: 4 dozen

Ingredients:

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

Preparation:

Preheat oven to 350 º.

Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Gradually add flour, beating at low speed until blended. Divide dough into 4 equal portions; roll each portion into a 12- x 2-inch strip (about the size of a ruler). Place strips on lightly greased baking sheets.

Make a 1/2-inch-wide by 1/4-inch-deep indentation down center of each strip using the handle of a wooden spoon. Spoon half of jam evenly into indentations.

Bake at 350° for 15 minutes. Remove from oven; spoon remaining jam into indentations. Bake 5 more minutes or until lightly browned.

Whisk together powdered sugar, water, and extract; drizzle over warm shortbread. Cut each strip diagonally into 1-inch slices. Cool in pans on wire racks.

 

midlifeboulevard.com, midlife, columnist, blogger

 

Susan Williams

Susan Williams writes about food, faith, and fun at ”That Susan Williams”. She loves to share her passion for great food, simply and beautifully prepared, and only shares recipes she deems to be “the best of the best”. Susan is ably assisted by her talented food photographer husband, who isn’t quitting his day job as a music producer for the fame and fortune of blogging just yet. Susan is a born storyteller. Find Susan on Instagram: susanwilliams

Christi P.

Thursday 19th of December 2013

Aack! I just made a frantic dash to the pantry because I was *almost* sure I had a jar of raspberry jam. Drat it all! I have a jar of peach jam. And, as you probably know, peach is NOT raspberry. Cue the sad Charlie Brown music because I am going to be walking around with my head drooping until I get myself to a grocery store.

Susan Williams

Thursday 19th of December 2013

Personally, I'm a big fan of peach. I bet they'd be great! But everyone in my family is a raspberry lover.

Chris

Thursday 19th of December 2013

I have also made these with apricot jam. Delicious!

Susan Williams

Thursday 19th of December 2013

I remember they mentioned that in the Southern Living Cookbook as a possible variation. I've never tried it, but I bet it would be good!

Anne Parris

Thursday 19th of December 2013

I just went to the store and bought seedless raspberry jam. This is happening!

Susan Williams

Thursday 19th of December 2013

Hope y'all enjoy them!

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