Description
These Raspberry-Filled Almond Snow Cookies are a delightful festive treat featuring a buttery almond-flavored dough filled with sweet raspberry jam. Perfect for the holiday season, these tender cookies are lightly dusted with powdered sugar, offering a soft, melt-in-your-mouth texture with a fruity surprise inside.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- ½ cup powdered sugar (plus extra for dusting)
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- ½ teaspoon salt
Filling
- ½ cup raspberry jam (or fresh raspberry filling)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Make butter mixture: In a large mixing bowl, beat the softened unsalted butter together with ½ cup powdered sugar until the mixture becomes smooth and fluffy, creating a creamy base for the dough.
- Add almond extract: Stir in the almond extract thoroughly to infuse the butter mixture with a distinct almond flavor that complements the raspberry filling.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the butter mixture, stirring gently until a soft dough forms without overmixing.
- Form cookies with filling: Scoop out 1-tablespoon portions of dough and flatten them slightly in your hand. Place a small spoonful of raspberry jam in the center, then carefully wrap the dough around the jam and pinch to seal, forming a rounded ball.
- Arrange and bake: Place the cookie balls evenly spaced on the prepared baking sheet. Bake in the preheated oven for 12 to 15 minutes, or until they turn lightly golden on the edges.
- Cool and dust with sugar: Allow the cookies to cool slightly on the baking sheet, then roll them in powdered sugar to coat. For an extra-thick sugary coating, repeat the rolling once the first layer sets.
Notes
- Ensure the raspberry jam is thick enough so it won’t leak during baking.
- The cookies are best enjoyed fresh but can be stored in an airtight container for up to one week.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- You can use fresh raspberry filling instead of jam for a more natural flavor.
- Chilling the dough before shaping can make the cookies easier to handle.
