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Janie’s Ruby Raspberry Almond Shortbread Cookies

The first time I saw these cookies, it was Christmas Eve. A dear friend, Janie, brought a platter piled high with them, nestled amongst her famous fudge and candied pecans. The sight alone was enough to make my heart sing – perfectly round shortbread, dusted with a delicate glaze, each cradling a vibrant ruby jewel of raspberry jam. The aroma of almond filled the room, a comforting prelude to the holiday feast. That night, amidst laughter and twinkling lights, Janie’s cookies became a cherished part of our family’s Christmas tradition.

Recipe Overview

Prep Time: 1 hour 15 minutes
Cook Time: 14-18 minutes
Total Time: 1 hour 56 minutes
Yields: 30-36 cookies
Dietary Type: Vegetarian

Ingredients

1 cup butter, softened
2/3 cup sugar
1/2 teaspoon almond extract
2 cups flour
1/2 cup good raspberry jam

Glaze

1 cup powdered sugar
1 1/2 teaspoons almond extract
3 teaspoons whipping cream

Equipment Needed

Large mixing bowl
Electric mixer
Measuring cups and spoons
Cookie sheets
Cooling rack
Wire whisk
Small mixing bowl
Wax or parchment paper

Instructions

In a large bowl, combine the softened butter, sugar, and 1/2 teaspoon of almond extract.
Using an electric mixer, beat the mixture at medium speed, scraping the bowl often, until it is light and creamy. This usually takes about 3-5 minutes. Don’t rush this step; properly creaming the butter and sugar is key to a tender shortbread.
Reduce the mixer speed to low and gradually add the flour.
Beat until the flour is just well mixed into the butter mixture. Be careful not to overmix, as this can lead to a tough cookie. The dough should come together easily.
Cover the bowl with plastic wrap and refrigerate the dough until it is firm enough to handle, which will take at least one hour. This chilling step is crucial. It allows the gluten in the flour to relax, preventing the cookies from spreading too much during baking. The firmer dough is also easier to shape.
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Make sure your oven rack is positioned in the center of the oven for even baking.
Once the dough is chilled, shape it into 1-inch balls. A small cookie scoop can help you get consistent sizes. Place the balls about 2 inches apart onto ungreased cookie sheets. These cookies don’t spread too much, but giving them a little space ensures proper air circulation.
Using your thumb, make an indentation in the center of each cookie. It’s perfectly fine if the edges crack slightly – this gives them a rustic, charming look.
Fill each indentation with about 1/4 teaspoon of raspberry jam. Be careful not to overfill them, or the jam will bubble over during baking and make a sticky mess. A small spoon or piping bag works well for this task.
Bake for 14-18 minutes, or until the edges are lightly browned. Keep a close eye on them, as oven temperatures can vary. The cookies are done when the edges are a golden brown and the bottoms are lightly browned.
Let the cookies stand on the baking sheet for 1 minute after removing them from the oven. This allows them to firm up slightly before transferring them to a cooling rack.
Gently transfer the cookies onto a cooling rack that is set over wax or parchment paper. This is important because you will be glazing them next, and the paper will catch any drips.
Cool the cookies completely before glazing.
While the cookies are cooling, prepare the glaze. In a small bowl, combine the powdered sugar, 1 1/2 teaspoons of almond extract, and 3 teaspoons of whipping cream.
Whisk the ingredients together with a wire whisk until the glaze is smooth and has the desired consistency. Add more whipping cream, a teaspoon at a time, if you prefer a thinner glaze.
Once the cookies are completely cooled, drizzle the glaze over them. A spoon or a fork works well for this.
Let the glaze harden for at least 30 minutes before serving. This will prevent the glaze from being sticky to the touch.

Expert Tips & Tricks

For a richer, more intense almond flavor, use almond paste in the shortbread dough. Start with 1/4 cup of almond paste, creamed together with the butter and sugar.
If your dough is too soft to handle after chilling, pop it into the freezer for 10-15 minutes.
Don’t have raspberry jam? Feel free to substitute with other fruit preserves like strawberry, apricot, or even a citrus marmalade.
For a more festive look, sprinkle the glazed cookies with chopped almonds or festive sprinkles before the glaze sets.
If the jam bubbles over during baking, simply trim off the excess with a sharp knife once the cookies have cooled.

Serving & Storage Suggestions

Janie’s Ruby Raspberry Almond Shortbread Cookies are perfect served with a cup of tea, coffee, or a glass of cold milk. They are also a wonderful addition to a dessert platter. These cookies can be stored in an airtight container at room temperature for up to 5 days. For longer storage, they can be frozen for up to 2 months. Thaw them completely at room temperature before serving. The glaze may become slightly sticky after thawing, but the flavor will remain delicious.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	134.7 kcal	N/A
Calories from Fat	57g	43%
Total Fat	6.4 g	9%
Saturated Fat	4 g	20%
Cholesterol	16.9 mg	5%
Sodium	56.2 mg	2%
Total Carbohydrate	18.5 g	6%
Dietary Fiber	0.3 g	1%
Sugars	11 g	44%
Protein	1 g	1%

Variations & Substitutions

Gluten-Free: Substitute the all-purpose flour with a gluten-free blend. A blend that includes almond flour will enhance the almond flavor.
Dairy-Free: Use a vegan butter substitute for the butter and a plant-based cream (like oat or almond cream) for the whipping cream in the glaze.
Nut-Free: Omit the almond extract and substitute it with vanilla extract. Be sure to check that your raspberry jam is made in a nut-free facility if allergies are a concern.
Citrus Zest: Add the zest of one lemon or orange to the shortbread dough for a bright, citrusy twist.

FAQs (Frequently Asked Questions):

Q: Can I make the dough ahead of time?
A: Absolutely! The dough can be made up to 2 days in advance and stored in the refrigerator, tightly wrapped.

Q: My cookies spread too much during baking. What did I do wrong?
A: This is often caused by not chilling the dough long enough or using butter that was too soft. Make sure your butter is softened but still cool, and chill the dough for at least an hour.

Q: Can I use a different type of jam?
A: Yes, feel free to experiment with other flavors like strawberry, apricot, or blackberry.

Q: How do I keep the jam from burning in the oven?
A: Make sure to fill the indentations with jam after you’ve made the indentations in the cookie dough. Don’t overfill; just a small amount of jam is sufficient.

Q: The glaze is too thick/thin. How can I adjust it?
A: If the glaze is too thick, add more whipping cream, a teaspoon at a time, until you reach the desired consistency. If it’s too thin, add more powdered sugar, a tablespoon at a time.

Final Thoughts

These Ruby Raspberry Almond Shortbread Cookies are more than just a treat; they’re a little piece of holiday magic, perfect for sharing with loved ones or savoring on a quiet afternoon. I encourage you to try this recipe and experience the joy of creating something truly special. Feel free to adapt it to your own tastes and preferences, and don’t hesitate to share your creations and feedback. Whether you’re baking for a crowd or simply treating yourself, these cookies are sure to bring a smile to your face. Enjoy!

Janie’s Ruby Raspberry Almond Shortbread Cookies Recipe