Vegan Raspberry Almond Shortbread Cookies



My brother & brother-in-law are both vegan so I made these to take to our family Christmas party this weekend. I hope they last that long! They are so good!


Vegan Raspberry Almond Shortbread Cookies (original recipe from

1 cup vegan margarine (I used Earth Balance) softened
2/3 cup sugar
1/2 tsp almond extract
2 cups all purpose flour
1/2 cup raspberry jam

In a medium bowl beat your margarine on medium speed for about 30 seconds. Add in the sugar & almond extract & beat until well combined. Gradually beat in 1 cup of flour with electric mixer then stir the last cup of flour into dough with a wooden spoon. Once it is all stirred together put dough in the fridge for one hour.
Shape dough into 1 inch balls. Place balls 2 inches apart on parchment paper lined baking sheet. Make indentation in cookie with your thumb & fill with 1/2 tsp raspberry jam.


This is the jam I used. It is my favorite!


Bake in preheated 350 degree oven for about 10 minutes or until edges are light brown. Let cool on cookie sheet for a few minutes before transferring to a cooling rack.



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