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Raspberry Cookies with Vanilla and Almond Flavors Recipe

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3.9 from 4 reviews

These delightful Raspberry Cookies feature a buttery crumbly crust topped with sweet seedless raspberry preserves and a light powdered sugar glaze. Perfectly balanced with almond and vanilla extracts, they make a deliciously sweet treat suitable for any occasion.

  • Total Time: 40 minutes
  • Yield: 12 cookies

Ingredients

For the Crust and Filling

  • 1/2 cup unsalted butter, softened for 30 minutes
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon table salt
  • 1 1/4 cups all-purpose flour (150g)
  • 1/2 cup seedless raspberry preserves

For the Glaze

  • 3/4 cup powdered sugar
  • 1 tablespoon water

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and spray a 12-count muffin tin with nonstick baking spray to prevent sticking.
  2. Cream Butter and Sugar: In a mixing bowl, beat the softened butter and granulated sugar until the mixture is light and creamy. Then add the vanilla and almond extracts along with the salt, mixing thoroughly to combine all the flavors.
  3. Add Flour: Gradually incorporate the all-purpose flour into the butter mixture, stirring slowly until it becomes crumbly in texture. Remove 3/4 cup of these crumbs and set aside for topping.
  4. Form Crusts: Evenly divide the remaining crumb mixture into the prepared muffin tin, pressing it firmly down with your fingers or a tart shaper to create a solid base for each cookie.
  5. Add Filling and Topping: Spoon the seedless raspberry preserves evenly over each crust, making sure to keep the preserves away from the edges. Then sprinkle the reserved 3/4 cup crumbs over the preserve layer on each cookie.
  6. Bake: Place the muffin tin in the preheated oven and bake for 20 minutes until the crust is golden and set. Remove from the oven and let the cookies cool in the pan for 5–10 minutes. Carefully loosen the cookies from the pan with a butter knife and transfer them to a wire rack to cool completely.
  7. Prepare and Apply Glaze: Whisk together the powdered sugar and water until smooth. Drizzle this glaze over the cooled cookies. Allow the glaze to set completely before serving or storing.

Notes

  • Ensure butter is softened to room temperature for easy creaming with sugar.
  • Press crust firmly to prevent crumbling during baking.
  • Use seedless preserves to avoid seeds embedded in cookies.
  • Allow cookies to cool completely before glazing to help the glaze set properly.
  • Store cookies in an airtight container for up to 3-4 days.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/raspberry-cookies-with-vanilla-and-almond-flavors-recipe/