Description
These Raspberry-Filled Almond Snow Cookies are a delightful festive treat perfect for the holiday season. With a buttery almond dough filled with sweet raspberry jam and coated in powdered sugar, these cookies are sure to impress any guest.
Ingredients
Scale
Cookies:
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1 cup finely ground almonds
- 1/4 teaspoon salt
Filling and Coating:
- 1/2 cup raspberry jam
- 1/2 cup powdered sugar for rolling
Instructions
- Preheat oven and prepare baking sheet: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugar: In a large mixing bowl, cream butter and powdered sugar until light and fluffy. Mix in vanilla and almond extracts.
- Combine dry ingredients: In a separate bowl, whisk together flour, ground almonds, and salt. Gradually add to the butter mixture.
- Form cookie balls: Scoop out a tablespoon of dough, flatten slightly, and place 1/2 teaspoon of raspberry jam in the center. Fold dough around the jam, seal edges, and roll into a ball.
- Bake: Place on prepared baking sheet and bake for 12 to 14 minutes. Cool slightly, then roll warm cookies in powdered sugar. Cool completely and roll again in powdered sugar before serving.
Notes
- For best results, use seedless raspberry jam to avoid lumps.
- You can freeze unbaked cookie balls for up to 1 month and bake from frozen, adding 1 to 2 extra minutes to baking time.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American, European-Inspired
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 8 g
- Sodium: 35 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
