Raspberry Apricot Shortbread Cookies
If you're looking for a delicious and fun cookie recipe to make this holiday season, look no further than raspberry apricot shortbread cookies! These cookies are easy to make and taste great. Best of all, they're festive and colorful, adding a touch of cheer to your holiday gatherings. Give them a try!
Ingredients
Let's gather the ingredients!
- 1½ cups all-purpose flour
- ½ cup almond flour
- 1 cup unsalted butter softened
- ⅔ cup light brown sugar
- ½ tsp almond extract or vanilla extract
- ⅓ cup raspberry jam
- ⅓ cup apricot jam
Instructions
Let's Begin!
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in extract; gradually add both flours until the dough forms a ball.
- Cover and refrigerate for 1 hour or until dough is easy to handle.
- Roll into 1-inch balls. Place on the prepared baking sheets, 1 inch apart. Using your thumb or the back of a teaspoon, make an indentation in the center.
- Mix raspberry and apricot jam together, then fill the dough, about 1/4 heaping teaspoon.
- Bake for 14-18 minutes or until edges are lightly browned. Remove to wire racks to cool.
- Serve and enjoy with family and friends!
Nutrition
Calories: 83kcalCarbohydrates: 19gProtein: 1gFat: 0.5gSaturated Fat: 0.2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gCholesterol: 1mgSodium: 12mgPotassium: 31mgFiber: 0.4gSugar: 10gVitamin A: 17IUVitamin C: 0.4mgCalcium: 14mgIron: 1mg
Tried this recipe?Let us know how it was!