Description
Delight in these Raspberry-Filled Almond Snow Cookies, a tender and buttery treat perfect for the holiday season or any special occasion. Soft almond-scented cookies are filled with sweet raspberry jam and dusted generously with powdered sugar, creating a beautiful snowy look and a perfect balance of nutty and fruity flavors.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar (plus more for dusting)
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup finely ground almonds or almond flour
Filling
- 1/3 cup raspberry jam (seedless preferred)
Finishing
- Extra powdered sugar for rolling and dusting
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and 1/2 cup powdered sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Almond Extract: Mix in the almond extract to infuse the dough with a fragrant nutty flavor that complements the jam filling perfectly.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and finely ground almonds or almond flour to ensure even distribution before combining with the wet ingredients.
- Form Dough: Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms. The dough should be soft but hold together well.
- Shape Cookies: Scoop tablespoon-sized amounts of dough and flatten each into a small disc on your hand. Place about 1/2 teaspoon of raspberry jam in the center of each disc, then fold the dough around the filling, rolling it into a ball to seal the jam inside completely.
- Arrange on Baking Sheet: Place the dough balls on the prepared baking sheets about 1 inch apart to allow for slight spreading during baking.
- Bake: Bake the cookies for 14–16 minutes or until the bottoms are lightly golden, indicating doneness while maintaining a soft texture inside.
- Cool and Dust: Let the cookies cool for 5 minutes on the baking tray, then roll them in powdered sugar while still warm to create the classic snowy coating.
- Final Touch: Once fully cooled, dust the cookies again with additional powdered sugar if desired for an extra snowball effect.
Notes
- For a smoother and more delicate cookie texture, use almond flour instead of ground almonds.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- These cookies freeze well for up to 1 month; thaw at room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
