Raspberry-Filled Almond Snow Cookies
These delightful cookies, filled with sweet raspberry jam and dusted with powdered sugar, are perfect for cozy snacks or festive gatherings.
Ingredients
For the cookies
- 1 cup unsalted butter, softened Ensure butter is softened for easy mixing.
- 1 cup powdered sugar Plus extra for dusting.
- 1 teaspoon almond extract Can be substituted with vanilla extract for a classic taste.
- 2.5 cups all-purpose flour Make sure not to skip the flour to prevent spreading.
- 0.5 teaspoon salt
- 1 cup raspberry jam Can substitute with other fruit jams.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter and powdered sugar until light and fluffy.
- Mix in the almond extract.
- Gradually add the flour and salt, mixing until just combined.
- Take small portions of the dough, flatten in your palm and place a teaspoon of raspberry jam in the center. Fold the dough around the jam and roll into a ball.
- Place the cookies on a lined baking sheet and bake for 12-15 minutes or until the bottoms are lightly golden.
- Let them cool slightly before dusting with powdered sugar.
Notes
Store in an airtight container for up to a week or freeze for longer storage. Roll in cocoa powder for a chocolate twist or skip the almond extract for a nut-free version. Chill dough if too sticky.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 6gSaturated Fat: 4gSodium: 50mgSugar: 5g
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