Ingredients:

  • 1 cup (226g) unsalted butter, softened to cool room temperature
  • 2/3 cup (135g) granulated sugar
  • 1 tsp pure vanilla extract
  • 1/2 tsp almond extract
  • 2 cups (250g) all-purpose flour, spooned and leveled
  • 2 tbsp (16g) cornstarch
  • 1/4 tsp fine sea salt
  • 1/2 cup (160g) seedless raspberry jam
  • 1/2 tsp lemon juice
  • 1/2 cup (60g) powdered sugar
  • 2 tsp heavy cream or milk
  • 1/4 tsp almond extract for glaze

Instructions:

  1. In a large bowl or stand mixer, beat the cool-room-temperature butter and granulated sugar together until the mixture is pale and aerated, approximately 3 minutes. Stir in the vanilla and almond extracts.
  2. Sift together the all-purpose flour, cornstarch, and fine sea salt. Gradually add to the butter mixture, mixing on low speed until a soft, supple dough forms and no streaks of flour remain.
  3. Use a 1-tablespoon cookie scoop to portion the dough. Roll into smooth, 1-inch balls between your palms to prevent cracking.
  4. Place dough balls on a parchment-lined baking sheet. Using a small round measuring spoon (1/2 tsp size) or your thumb, press a deep indentation into the center of each ball. If the edges crack, use the warmth of your finger to smooth them.
  5. Place the baking sheet in the freezer or refrigerator for 30 minutes. This inactivity period is essential to prevent the cookies from spreading during the bake.
  6. Preheat your oven to 350°F (175°C). In a small bowl, whisk the raspberry jam and lemon juice together until smooth. Fill each chilled indentation with approximately 1/2 to 1 teaspoon of the jam mixture.
  7. Bake for 12 minutes, or until the bottoms are lightly browned and the edges are set but still pale. Do not overbake; the shortbread should remain tender. If baking from frozen, add 2 minutes to the bake time.
  8. Whisk together the powdered sugar, heavy cream, and almond extract. Once the cookies are completely cool, drizzle the icing over them in a decorative pattern.