Baked Lemon Raspberry Almond Shortbread Cookies

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender, buttery shortbread cookies enhanced with fresh raspberries and crunchy toasted almonds for a bright, nutty finish. This American-inspired recipe, ready in about 33 minutes, layers unsalted butter, powdered sugar, vanilla extract into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 110 calories and feeds 24, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 18 min Serves 24 American cuisine 110 cal/serving

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Ingredients

1 cup (2 sticks), softened unsalted butter
3/4 cup powdered sugar
1 tsp vanilla extract
2 cups all-purpose flour
1/2 cup almond flour
1 tbsp lemon zest
1/2 cup, halved fresh raspberries
1/3 cup toasted sliced almonds
1/4 tsp salt

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Instructions

Step 1: Preheat oven to 350°F and line a baking sheet with parchment paper.
Step 2: In a large bowl, beat 1 cup softened unsalted butter and 3/4 cup powdered sugar with an electric mixer on medium speed until fluffy, about 3 minutes.
Step 3: Mix in 1 tsp vanilla extract and 1 tbsp lemon zest until fragrant.
Step 4: In a separate bowl, whisk together 2 cups all-purpose flour, 1/2 cup almond flour, and 1/4 tsp salt.
Step 5: Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined.
Step 6: Gently fold in 1/2 cup halved fresh raspberries and 1/3 cup toasted sliced almonds, taking care not to crush the raspberries.
Step 7: Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing about 2 inches apart.
Step 8: Bake for 15-18 minutes until edges are lightly golden and the centers are set.
Step 9: Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.