Berry Shortbread Dreams

Total Time

Prep: 20 min. + chilling Bake: 15 min. + cooling


3-1/2 dozen

Updated: Aug. 26, 2023
Raspberry jam adds fruity sweetness to these rich raspberry-filled shortbread cookies. They will absolutely melt in your mouth! —Mildred Sherrer, Fort Worth, Texas
Berry Shortbread Dreams Recipe photo by Taste of Home
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  • 1 cup butter, softened
  • 2/3 cup sugar
  • 1/2 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/3 to 1/2 cup seedless raspberry jam, plus additional if desired
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1/2 teaspoon almond extract
  • 2 to 3 teaspoons water


  1. In a large bowl, cream butter and sugar until light and fluffy, 5 to 7 minutes. Beat in extract; gradually add flour until dough forms a ball. Cover and refrigerate until dough is easy to handle, about 1 hour.
  2. Preheat oven to 350°. Roll into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each ball; fill with jam.
  3. Bake until edges are lightly browned, 14-18 minutes. Remove to wire racks to cool completely.
  4. If desired, spoon additional jam into cookies. Combine confectioners' sugar, extract and enough water to achieve drizzling consistency; drizzle over cookies.

Raspberry-Filled Shortbread Cookie Tips

How should you store raspberry-filled shortbread cookies?

Like other cookie recipes, these raspberry-filled shortbread cookies will be at their freshest for up to three days at room temperature. Learn how to store cookies (and freeze 'em!) the right way.

What variations can I make to raspberry-filled shortbread cookies?

Try swapping out the raspberry jam for other fruity jams like strawberry or blueberry. Look to these other thumbprint cookie recipes for inspiration.

Can I make these raspberry-filled shortbread cookies ahead of time?

You can make shortbread cookie dough up to three days in advance. Store in the fridge until you're ready to bake.

Christina Herbst, Taste of Home Assistant Digital Editor

Nutrition Facts

1 cookie: 91 calories, 4g fat (3g saturated fat), 12mg cholesterol, 35mg sodium, 12g carbohydrate (8g sugars, 0 fiber), 1g protein.

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