Description
These Raspberry-Filled Almond Snow Cookies are delicate, buttery treats with a tender crumb and a delightful burst of raspberry jam in the center. Enhanced with the subtle flavors of vanilla and almond extracts and finished with a dusting of powdered sugar, they make a perfect festive dessert or a sweet snack any time of year.
Ingredients
Scale
Cookies
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar (plus more for dusting)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup finely ground almonds or almond flour
Filling
- 1/2 cup seedless raspberry jam
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking and promote even baking.
- Cream the butter and sugar: In a large mixing bowl, beat the softened butter and 1/2 cup powdered sugar together until the mixture is light and fluffy, which helps create a tender texture for the cookies.
- Add extracts: Mix in the vanilla and almond extracts thoroughly to infuse the dough with rich flavor nuances.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and finely ground almonds or almond flour to evenly distribute the ingredients.
- Form the dough: Gradually add the dry ingredient mixture into the butter mixture, mixing gently until a soft, cohesive dough forms without overworking it.
- Scoop and shape: Use a tablespoon to scoop dough portions, roll each into a ball, and then press an indentation into the center of each ball with your thumb or the handle of a spoon, creating space for the jam filling.
- Fill the cookies: Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart, and fill each indentation with approximately 1/2 teaspoon of seedless raspberry jam.
- Bake: Bake in the preheated oven for 12 to 14 minutes, or until the bottoms just start to turn golden and the cookies are set to the touch.
- Cool: Remove from oven and let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely.
- Dust with powdered sugar: Once cooled, generously dust the top of the cookies with additional powdered sugar for a snow-kissed appearance and extra sweetness.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- Feel free to substitute raspberry jam with other seedless jams like apricot or strawberry depending on your preference.
- Using toasted almonds in the dough enhances the nutty flavor and adds a subtle crunch.
