Baked Lemon Raspberry Almond Shortbread Cookies
Tender, buttery shortbread cookies enhanced with fresh raspberries and crunchy toasted almonds for a bright, nutty finish. This american-inspired desserts ready in about 33 minutes layers (2 sticks), softened 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Lemon Raspberry Almond Shortbread Cookies take to make?
Total time is about 33 minutes (15 min prep + 18 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Baked Lemon Raspberry Almond Shortbread Cookies?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Baked Lemon Raspberry Almond Shortbread Cookies?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Lemon Raspberry Almond Shortbread Cookies for a different number of people?
The recipe is written for 24 servings. Multiply each ingredient by (your serving target / 24). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Lemon Raspberry Almond Shortbread Cookies?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
