Swedish Shortbread

This is one of those traditional family recipes.


My Aunt Karol loved to bake, and baked with love.  She was known for her Spritz Cookies and her Swedish Shortbread.  When I was young, I spent many hours baking alongside my aunt in her kitchen.  Sigh…memories.

Swedish Shortbread is a perfect sweet treat to bring to a brunch or coffee get together.  It is absolutely perfect paired with a latte!

Swedish Shortbread Recipe

Swedish Shortbread


  • 1 cup softened butter or margarine-I prefer butter, she preferred margarine
  • 1/2 cup & 2 tablespoons Sugar
  • 2 1/4 cups Flour
  • 1 jar Raspberry Preserves
  • 1 cup Powdered Sugar
  • 2 teaspoons Almond Extract
  • 2-3 teaspoons Water


  1. Preheat oven to 300 degrees
  2. Cream together butter and sugar.
  3. While mixing, slowly add flour and mix well.
  4. Pat dough evenly into jelly roll pan, covering the entire pan.
  5. Divide into 4 rows with a knife.
  6. Make an indentation in the center of each row with your finger.
  7. Spread preserves into each indentation.
  8. Bake 10-15 minutes-do not let it “brown”.
  9. While it’s baking, mix powdered sugar, almond extract.
  10. While cookies are still warm, drizzle with frosting.
  11. When cool, cut on the diagonal and serve.

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