Description
These Raspberry-Filled Almond Snow Cookies are a delightful treat perfect for the holiday season. They feature a buttery almond dough filled with sweet raspberry jam and dusted with powdered sugar, creating a snowy appearance. These cookies are sure to be a hit at any festive gathering.
Ingredients
Scale
Cookie Dough:
- 1 cup unsalted butter (softened)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup finely ground almonds or almond flour
Filling and Garnish:
- 1/2 cup raspberry jam (seedless preferred)
- Additional powdered sugar for dusting
Instructions
- Preheat the Oven: Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Cream Butter and Sugar: In a large bowl, cream together the butter and powdered sugar until light and fluffy. Mix in the vanilla and almond extracts.
- Prepare Dough: In a separate bowl, whisk together the flour, salt, and ground almonds. Gradually add the dry ingredients to the butter mixture and mix until a soft dough forms.
- Fill and Shape: Scoop out 1 tablespoon of dough, flatten slightly in your hand, and place about 1/2 teaspoon of raspberry jam in the center. Fold and pinch the dough around the jam to seal, then roll into a ball. Place on the baking sheet.
- Bake: Bake for 13–15 minutes until lightly golden. Cool on the baking sheet, then transfer to a wire rack.
- Finish: Once cooled, dust generously with powdered sugar.
Notes
- Be careful not to overfill with jam to prevent leaking.
- Cookies can be stored in an airtight container at room temperature for up to 4 days or refrigerated for longer freshness.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 7g
- Sodium: 45mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
