Raspberry Shortbread Cookies Pressure Cooker Recipe
This raspberry shortbread cookie recipe blends buttery almond shortbread with a tart center of raspberry jam, made convenient with pressure cooker prep to keep things soft and delicious.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 1 cup Butter softened
- ⅔ cup Sugar
- ½ teaspoon Almond extract
- 2 cups All purpose flour
- ½ cup Raspberry jam
- 1 cup Powdered sugar for glaze
- 1 ½ teaspoon Almond extract for glaze
- 2-3 teaspoon Milk or whipping cream to thin glaze
Instructions
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together softened butter and sugar until light and fluffy.
- Add ½ teaspoon almond extract, then stir in flour gradually until dough forms a ball.
- Roll dough into 1-inch balls and place on a lined baking sheet.
- Press an indentation into the center of each ball using your thumb or spoon.
- Fill each indentation with a small spoonful of raspberry jam.
- Bake for 12–14 minutes until edges are lightly golden.
- Cool cookies on the pan for 5 minutes, then transfer to a wire rack to cool completely.
- While cooling, whisk together powdered sugar, 1 ½ teaspoon almond extract, and 2-3 teaspoon milk or cream to make a glaze.
- Drizzle glaze over the cooled cookies.
- Let glaze set before serving.
Notes
You can substitute raspberry jam for other fruit preserves. Freeze dough balls for later baking. Thicken or thin glaze as desired.