Foodie Friday: Raspberry Almond Meltaways

Raspberry Almond Meltaways

I hope everyone had a lovely holiday! Sorry to burden you guys with another cookie recipe, but I just couldn’t resist! I had these raspberry almond meltaways for the first time this year– my mother-in-law sent a tin of them along with our Christmas presents — I was hooked from the first bite, and began a frantic mission to replicate the recipe.

There’s something strangely addictive about these cookies. They’re sweet, but not too sweet, balanced out by a slight tang from the raspberry jam. And yes, they really do melt in your mouth. The only downside to this recipe is that the dough needs to chill for a few hours before you can start making the cookies, but oh, it’s so worth it.


For the cookies:

1 cup butter, softened

2/3 cup sugar

1 teaspoon vanilla extract

1 teaspoon almond extract

2 cups all-purpose flour

1/2 cup raspberry jam

For the glaze:

1 cup confectioners’ sugar

1 tablespoon milk

1 teaspoon almond extract



Beat butter on high speed until creamy. Add the sugar, vanilla, and almond extract. Slowly add the flour into the wet ingredients. Mix a few times by hand before turning the mixer on low to slowly mix until a soft dough is formed. Press the dough down into a bowl and place in refrigerator until chilled (about 3 hours).

Preheat oven to 350F. Shape about 1 Tablespoon of the cookie dough into balls. Press a small indentation into the top (I usually my knuckle for this). Smooth out any cracks with your fingers. Once all of the cookies are arranged on the sheet, fill each indent with jam.

Bake for 13-15 minutes or until edges brown slightly. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Allow to cool for at least 30 minutes before glazing.

Stir together glaze ingredients until smooth. Add more liquid to thin out or add more confectioners’ sugar to thicken to your desired consistency. Drizzle over cookies and allow glaze to set.

Raspberry Almond Meltaways

Post navigation

Leave a Reply

Your email address will not be published. Required fields are marked *