These cookies are a classic. They’re simple and usually not the first thing people grab at a party, but they always end up being the item people keep coming back for. Though similar in profile to a thumbprint cookie, they require a little less labor, but manage to have a more sophisticated feel. I’m going to credit the parallelogram shape (oh, yes we did go there); something that mathematical must be taken seriously. To top it off, literally, there is the almond glaze which gives the cookie a depth of flavor resulting in an elevated taste.

Raspberry Sticks


  • 1 C butter, softened
  • 3/4 C sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 1/2 C flour
  • 1/4 tsp salt
  • ~ 1/2 C Raspberry Jam (Homemade works great. I used this recipe.)


  • 1 C powdered sugar
  • 1-2 TBSP milk
  • 1/2 tsp almond extract
  1. Cream the butter and sugar. Add egg and vanilla and mix until well incorporated. Add remaining ingredients until fully incorporated. Refrigerate dough for at least half an hour.
  2. Preheat oven to 375º F.  Divide the dough into four balls. Roll each ball into a rope about 1 1/2″ thick and lay on a cookie sheet. Gently press the ropes to flatten them a bit, then use a finger to make an indent down the center. Shortbread Dough
  3. Bake for 10 minutes. Remove from the oven. Spoon jam into the center of the cookies. You may need to use the back of a spoon to gently press down the center if the dough has risen so much that there’s no longer a groove for the jam.
  4. Bake another 6-8 minutes or until the edges of the cookie are barely starting to turn golden. Remove from oven and allow to cool on the baking sheets.
  5. For the glaze, put the powdered sugar in a bowl and add 1 TBSP of the milk and the almond extract. Mix with a fork or spoon. Add more milk, make sure you do this slowly as a little milk goes a long way, until you reach your desired consistency. Drizzle over cooled cookies and then cut.

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