National Shortbread Day

I honestly didn’t want to make another kind of cookie so soon after the 25 cookies of Christmas. Unfortunately, I’m driving back to Clemson tomorrow, so I wanted to make a recipe today. Plus shortbread isn’t my most successful kind of cookie, so I could use some practice! This recipe originally calls for seedless raspberry jam, but I didn’t have any. I just used whatever was in the fridge, which was blackberry jelly.

national shortbread day
5 from 1 vote

Blackberry Almond Shortbread Cookies

Course Dessert, Snack
Prep Time 1 hour 10 minutes
Cook Time 10 minutes
Total Time 1 hour 20 minutes
Servings 36 cookies



  • 1 cup butter softened
  • 2/3 cup granulated sugar
  • 1/2 tsp almond extract
  • 2 cups all-purpose flour
  • 1/2 cup blackberry jelly (or whatever you have)
  • sugar for sprinkling


  • 1 cup powdered sugar
  • 3-4 tsp water
  • 1 1/2 tsp almond extract


  1. In a medium bowl, beat the butter on medium speed for about 30 seconds. Add the granulated sugar and almond extract. Beat until well combined. Slowly add the 2 cups of flour and beat until fully incorporated.

  2. Cover and chill for 1 hour or until the dough is easy to handle.

  3. Preheat the oven to 350 degrees. Shape the dough into 1-inch balls. Place them 2 inches apart on ungreased cookie sheets. 

  4. Press an indentation into the center of each ball (you can use your thumb or a 1/4 tsp measuring spoon). Spoon about 1/2 tsp of jelly or whatever you're using into each indentation and then sprinkle with sugar.

  5. Bake for about 10 minutes or until the edges are light brown. Cool for about 1 minute before transferring to wire racks to finish cooling.


  1. In a medium bowl, combine powdered sugar, 1 tsp water and 1 1/2 tsp almond extract. Add enough of the remaining water to make a drizzling consistency. Drizzle the cookies with icing.

  2. Enjoy!

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