Description
Delicious raspberry-filled almond cookies that are perfect for any occasion.
Ingredients
- 1 cup unsalted butter (softened)
- ½ cup powdered sugar (plus extra for dusting)
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ cup raspberry jam (or fresh raspberry filling if preferred)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- In a large mixing bowl, combine the softened butter and powdered sugar. Use a hand mixer to beat until smooth and fluffy.
- Add 1 teaspoon of almond extract to the butter mixture and blend until fully incorporated.
- In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, stirring until a soft dough forms.
- Scoop out 1-tablespoon portions of dough and flatten slightly. Place a small spoonful of raspberry jam in the center of each portion. Carefully wrap the dough around the filling to form a sealed ball.
- Arrange the filled dough balls on the prepared baking sheet, leaving a little space between each. Bake for 12-15 minutes, or until the cookies are lightly golden.
- Allow the cookies to cool for a few minutes, then roll each cookie in powdered sugar to give them their “snowy” appearance.
Notes
- If you’re avoiding dairy, replace butter with plant-based alternatives.
- For a lower sugar option, use a sugar substitute in the dough and for dusting.
- Almond flour can replace all-purpose flour for a gluten-free version, though the texture may vary slightly.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg