Can I substitute vanilla for almond?

Absolutely. Use an equal amount of vanilla or combine them for a layered flavor.

Why did my cookies spread?

Most likely the dough got warm or you overmixed. Chill the dough and add the extra two tablespoons of flour next time.

Yes — the dough freezes great, and baked cookies (without icing) freeze well too.

These are perfect additions to any list of 24 Christmas Cookie Recipes for gifting or swapping.

Buttery, delicate shortbread rounds with a little jewel of raspberry jam and a whisper of almond — made fresh and simple. Ready? Let’s bake.

Scale

For the cookies

For the glaze

Method — Cookies

Preheat oven to 350°F (175°C). Line a baking sheet with parchment and set aside.
In a medium bowl, beat the butter about 30 seconds until soft; scrape the bowl.
Add the sugar and almond extract, then beat another 30 seconds just to combine. Keep it short—don’t overwork it.
On low speed, add the flour in batches until the dough just comes together. If any dry bits remain at the bottom, fold them in with a spatula. Avoid excessive mixing.
Quickly portion the dough into roughly 1-inch spheres (I use a #60 scoop). Arrange them on the prepared sheet, leaving space between.
Gently press a small, shallow well into the center of each ball using your fingertip or knuckle — aim for a neat little cup, not a flat pancake.
Chill the tray for at least 1 hour in the refrigerator. If your fridge is full, place cookies on paper plates and cover with plastic wrap.
When chilled, remove enough for one pan. Spoon about 1/4 teaspoon jam into each well, filling the cavity but not overstuffing.
Bake 11–13 minutes, until the edges take on a faint golden tint. Tops will stay pale. Let cookies rest on the pan 5 minutes, then transfer to a wire rack to finish cooling completely.

Method — Glaze

In a small bowl, whisk the powdered sugar with 1 teaspoon water and 1 teaspoon almond extract. Add more water, a drop at a time, until the mixture reaches a thin drizzle.
Once cookies are fully cool, drizzle the glaze over them and allow it to set before stacking or packing.

Quick Notes & Pro Tips
- Don’t overmix the dough. Minimal handling = tender shortbread.
- Keep the dough cold. Warm dough spreads. Pop it back in the fridge anytime it feels floppy.
- Room-temp butter means workable, not mushy. A 30-minute rest on the counter usually does the trick.
- Use your knuckle or fingertip to make the jam well — thumbs are often too wide and flatten the cookie. Make the impression shallow; don’t press deeper than halfway.
- Chill the jam between batches so it holds shape when you spoon it in.
- If you want a little sparkle, brush the edges with a touch of water and sprinkle granulated sugar before baking.
Bold tip: Chilling the formed cookies before baking is the single best way to stop them from spreading.
Storage & Make-Ahead
- Unfrosted baked cookies keep in an airtight container at room temperature for ~3 days, or refrigerated up to 6.
- Dough balls freeze well: flash-freeze on a tray for ~3 hours, then bag. Bake from frozen, adding ~5 minutes to the baking time.
- Finished cookies freeze (without glaze) for 2–3 months — thaw in the fridge overnight.
Want a vanilla version? Swap the almond for equal vanilla if you prefer. Simple swaps, same dreamy cookie.