Raspberry almond cookies are delicate sweet bites that taste like summer!Jump to Recipe
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Did anyone else get obsessed with perfecting certain recipes during the quarantine? I latched on to a few ideas I’ve had in the back of my mind and made them weekly for at least a week.
Raspberry almond cookies featured in our house through all of quarantine. Every time, they rarely lasted more than 24 hours! I’m not sure why it was this recipe more than any other, but I craved these babies all the time!
They feel like the perfect cookie for a tea party or an afternoon pick me up. I take a couple onto the balcony and take a five minute break from whatever’s clamoring for my attention – perfect me time!
I’m not a huge fan of almond flavor – whether extract or natural, I don’t love it. But balanced with the sharp sweetness of raspberry, this buttery, crumbly cookie has the perfect hint of almond to lend some complexity to each bite.
Because of the high butter content, they really need time to sit in the fridge and firm back up before baking. The simplest way is to make the dough the night before you want to bake them and refrigerate overnight, but you can throw it in the freezer for an hour if you’re in a hurry.
Depending on how warm the butter is, you may want to refrigerate the dough twice: once in a block to firm it up to work with and again after you’ve rolled the balls. If the dough isn’t too sticky, you can go ahead and roll balls and only chill once, but I typically do it twice. Fiddly, I know, but worth it.
Raspberry almond cookies are super delicate, so keep an eye on them in the oven. I like them with a little color on the edges, but they go from golden brown to burned in under a minute.
This is also a recipe where I don’t recommend using silpat. For some reason, it causes the cookies to spread further.
Raspberry Almond Cookies
- 1 cup unsalted butter softened
- ½ tsp almond extract
- ½ tsp vanilla extract
- ⅔ cup sugar
- 2 cups flour all-purpose
- ⅓ cup raspberry jam
- Beat the butter for 2-3 minutes on high, then add sugar and extracts and beat for 2-3 minutes more, until creamy and thick. Scrape the sides down as needed.
- Add half the flour, mix on low until just combined, then add the other half.
- If dough is too sticky to handle, refrigerate for an hour and come back. If it's not, make 1-inch balls and then stick your thumb in the middle, creating a flatter disc with an indentation.
- Let these firm up for at least 4 hours, but overnight is best.
- Preheat the oven to 375°F. Spread cookies on an ungreased tray with plenty of space between – they will spread a bit. Fill each indentation with raspberry jam – I found that they held between ¼ and ½ tsp each.
- Bake for 10-12 minutes until starting to brown on the edges. Let cool on the tray for a few minutes, then remove and let cool completely before serving.