Raspberry-Filled Almond Snow Cookies
Delightful cookies filled with sweet and tangy raspberry jam, perfect for any occasion.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Must be softened for a fluffy texture.
- ½ cup powdered sugar Light and airy for sweetness.
- 1 teaspoon almond extract Adds richness, can be omitted or replaced with vanilla.
- 2 cups all-purpose flour Should be soft and fine.
- ½ teaspoon salt Balances the flavors.
Filling
- ½ cup raspberry jam Can also use fresh raspberry filling.
Instructions
Preparation
- Cream together the softened butter and powdered sugar until light and fluffy for about 2-3 minutes.
- Add the almond extract and mix until combined.
- Gradually incorporate the flour and salt until a soft dough forms.
- Take small balls of dough, create an indentation, and fill with raspberry jam. Pinch to seal.
- Chill the filled dough for 10-15 minutes before baking.
Baking
- Preheat the oven to 350°F (175°C).
- Bake the cookies for 12-15 minutes until golden. Keep an eye on them to prevent overbaking.
Notes
Dust with extra powdered sugar before serving. Store cookies in an airtight container for up to a week or freeze for longer storage.