Description
These Raspberry-Filled Almond Snow Cookies are a delightful treat perfect for the holiday season. With a buttery almond dough encasing a sweet raspberry center, these cookies are sure to impress your friends and family.
Ingredients
Scale
For the Cookie Dough:
- 1 cup unsalted butter, softened
- ½ cup powdered sugar (plus more for coating)
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 cups all-purpose flour
- ½ teaspoon salt
- ¾ cup finely ground almonds or almond flour
For Filling:
- ½ cup raspberry jam
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Cream butter and sugar: In a large bowl, cream the butter and powdered sugar until light and fluffy. Mix in vanilla and almond extracts.
- Prepare the dough: In a separate bowl, whisk together flour, salt, and ground almonds. Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.
- Fill and shape the cookies: Scoop out about 1 tablespoon of dough and flatten slightly in your palm. Place ½ teaspoon of raspberry jam in the center, then fold the dough around the jam and roll gently into a ball. Place the cookies on the prepared baking sheet about 1 inch apart.
- Bake: Bake for 14–16 minutes, or until the bottoms are lightly golden. Let cool for 5 minutes, then roll in powdered sugar while still warm. Cool completely on a wire rack, then dust with more powdered sugar if desired.
Notes
- Be careful not to overfill with jam to prevent leaking during baking.
- Store in an airtight container at room temperature for up to 5 days. These make beautiful holiday cookies or edible gifts.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 8g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
