Description
These Raspberry-Filled Almond Snow Cookies are delicate, buttery treats with a luscious raspberry jam center. Rolled in powdered sugar for a snowy finish, they are perfect for holiday celebrations or anytime you crave a sweet, nutty dessert.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup finely ground almonds or almond flour
Filling and Coating
- 1/2 cup raspberry jam
- 1 cup powdered sugar (for rolling)
Instructions
- Preheat and Prepare: Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking and easy cleanup.
- Make the Butter Mixture: In a large bowl, beat the softened unsalted butter with 1/2 cup powdered sugar until the mixture becomes light and fluffy, ensuring a creamy texture for the cookies.
- Add Flavors: Mix in the almond extract and vanilla extract thoroughly to infuse the dough with rich, aromatic flavors.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and finely ground almonds to evenly distribute the dry components.
- Create the Dough: Gradually add the dry ingredients to the butter mixture, mixing gently until a soft dough forms, careful not to overmix.
- Fill the Cookies: Scoop about 1 tablespoon of dough and gently flatten it in your palm. Place about 1/2 teaspoon of raspberry jam in the center. Carefully fold the dough around the jam, rolling it into a smooth ball while sealing the edges completely to prevent jam leakage.
- Arrange on Baking Sheet: Place the filled dough balls about 2 inches apart on the prepared baking sheet to allow space for spreading.
- Bake: Bake the cookies for 12 to 15 minutes, checking that the bottoms turn lightly golden while the tops remain pale, indicating they are baked through but tender.
- Cool and Coat: Allow the cookies to cool for 5 minutes. While still slightly warm, gently roll each cookie in powdered sugar to coat them.
- Final Sugar Coating: Once the cookies are fully cooled, roll them again in powdered sugar to achieve the signature snowy, delicate finish.
Notes
- If the dough becomes too soft to handle, chill it in the refrigerator for 20 to 30 minutes before shaping to maintain consistency.
- Use thick raspberry jam to prevent leaking during baking and ensure a perfect filling.
- Store the cookies in an airtight container at room temperature for up to 5 days to preserve freshness and flavor.
