Description
These Raspberry-Filled Almond Snow Cookies are delicate, buttery treats perfect for the holiday season. Soft almond-scented dough envelopes a sweet raspberry jam center, baked to a light golden and dusted generously with powdered sugar for a festive snowy finish. Ideal for gifting or enjoying with a cup of tea.
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 prepare for baking the cookies.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter together with ½ cup powdered sugar until the mixture is smooth, creamy, and fluffy, which helps create a light texture in the cookies.
- Add almond extract: Stir in 1 teaspoon almond extract to the creamed butter and sugar, ensuring it is evenly incorporated for that distinctive almond flavor.
- Combine dry ingredients: In a separate bowl, whisk together the 2 cups of all-purpose flour and ½ teaspoon salt, then gradually add this to the butter mixture, mixing gently just until a soft dough forms without overworking it.
- Shape cookies with filling: Scoop out 1-tablespoon portions of dough and flatten each slightly. Place a small spoonful of raspberry jam in the center, then fold and seal the dough around the jam to form a neat ball.
- Arrange and bake: Place the filled dough balls evenly spaced on the prepared baking sheet. Bake in the preheated oven for 12 to 15 minutes until the cookies are lightly golden on the bottom edges.
- Cool and sugar coat: Allow the cookies to cool slightly, then roll them in powdered sugar to coat. For a thicker snowy layer, repeat rolling in powdered sugar after they have fully cooled.
Notes
- Ensure the butter is softened to room temperature for easy creaming with sugar.
- Seal the dough well around the jam to prevent leakage during baking.
- Use parchment paper on the baking sheet for easy removal and cleanup.
- For an extra almond kick, sprinkle a few sliced almonds on top before baking (optional).
- Store cookies in an airtight container to maintain freshness up to one week.
