Description
Buttery, melt-in-your-mouth cookies with a tart raspberry jam center and almond-infused dough, rolled twice in powdered sugar for a festive finish.
Ingredients
2 cups all-purpose flour
¾ cup toasted ground almonds
Pinch of salt
1 cup unsalted butter, room temperature
½ cup powdered sugar
½ tsp almond extract
¼ cup seedless raspberry jam
Powdered sugar, for coating
Instructions
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Mix dry ingredients: In a bowl, combine flour and salt.
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Cream butter & sugar: In a separate bowl, beat butter and powdered sugar with a hand mixer until light and fluffy. Mix in almond extract.
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Make dough: Gradually blend in flour mixture on low speed until smooth. Stir in ground toasted almonds to form a soft dough.
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Shape cookies: Take two 1‑inch pieces of dough. Roll into balls and press small hollows in their centers. Fill one with ½ tsp raspberry jam, then cover with the second dough ball. Pinch seams and roll gently into a smooth ball.
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Chill: Arrange cookies on parchment‑lined sheets and chill 1–2 hours to set shape.
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Bake: Preheat oven to 350°F (175°C). Bake 11–12 minutes, until bottoms are lightly golden. Cool on baking sheet briefly.
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Coat in sugar: While still warm, roll cookies in powdered sugar once. Once cooled, roll again to create a full snowy coating.
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Store: Keep in an airtight container; serve at room temperature.
Notes
Toast almonds for flavor. Chill dough for shape. Use seedless jam to prevent leaks. Double sugar coating for snowy look. Handle gently for tender cookies.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: European-Inspired
Nutrition
- Serving Size: 1 cookie (1/24 recipe)
- Calories: 150
- Sugar: 9 g
- Sodium: 20 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
Keywords: raspberry almond cookies, snowball cookies, raspberry thumbprint cookies, almond jam cookies, holiday cookie recipe