This Raspberry cookies recipe is made with a melt-in-your mouth butter cookie recipe flavored with almond extract and raspberry jam! Oh yeah! You need these!
Do you love cookies so much sometimes that you feel like the cookie monster? I get it. When I have my coffee, I veer into my pantry and start looking for a cookie or two to eat with it.
If it’s December, there’s no holding me back from a Christmas cookie tray. Butter cookies are one of my favorites and putting jam in the center is a melt-in-your mouth with a dab of fruit flavor that’s just “Oh, yeah. Give me another one.”
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Raspberry Almond Butter Cookies
These butter cookies can also be made with another kind of jam if you’d like. Make them with strawberry or apricot jam if you wish. I’ve made them with apricot jam before and they’re good but, raspberry is my favorite.
Adding some almond extract gives these cookies an extra special flavor! I use Almond extract to make my Chocolate Dipped Amaretto Biscotti so, don’t think you’ll never use it again. It also tastes great added to vanilla cake or pound cake.
TIP: If you refrigerate the cookie dough for one hour, it’ll be easier to handle.
You can sprinkle powdered sugar on top of the cookies to make them look festive for Christmas. Of course these cookies can be made for any time of year with or without the powdered sugar.
Add this cookie recipe to your Christmas cookie tray this holiday season. Everyone will love them!
I took this recipe to Weekend Potluck.
Raspberry Almond Butter Cookies
- 1 lb butter, softened
- 3/4 cup sugar
- 4 cups all purpose flour
- 1 tsp baking powder
- 3 large egg yolks
- 1 tsp almond extract
- 3 tbsp raspberry jam or preserves
- 1 tbsp powdered sugar optional
- first, in a large mixing bowl, cream the butter by mixing the softened butter and sugar until creamy and somewhat smooth.
- Next, continue mixing and add egg yolks, vanilla and baking powder. Then add one cup of flour at at time and mix thoroughly. Scrape the sides and bottom of the bowl to ensure it's thoroughly mixed. Optional: Form into one ball and refrigerate for 1 hour for easy handling.
- Then, preheat oven to 350F.
- Then, roll one inch or so balls with all of the cookie dough and place them on the cookies sheets spacing them out about one inch apart on the cookie sheets. They will NOT spread out like other types of cookies.
- Next, using the handle end of a wooden spoon, push into the cookie dough balls about half way down to form a well.
- Then, using a very small spoon if you have one (or use a teaspoon,) place a very small amount of jam in the well being careful not to get in on the sides of the cookie dough. If it does overfill, it will not ruin the cookies but, it will look a little messy if that matters to you.
- Next, bake cookies for 10 min.
- Then, move to cooling racks to cool. Let them cool completely before (eating, storing and dusting with powdered sugar (if using.)
- Last, if dusting with powdered sugar, place the powdered sugar in a sifter and tap the sifter above the cooled cookies.