Description
Delight in these Raspberry-Filled Almond Snow Cookies—a tender, buttery treat with a delicate almond flavor, crowned with a sweet raspberry jam center and dusted with powdered sugar. Perfect for holidays or any festive occasion, these cookies combine a crisp edge with a melt-in-your-mouth texture and a burst of fruity sweetness.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter (softened)
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup finely ground almonds or almond flour
Filling and Garnish
- 1/2 cup seedless raspberry jam
- 1/2 cup powdered sugar (for dusting)
Instructions
- Preheat the Oven – Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure the cookies bake evenly and don’t stick.
- Cream Butter and Sugar – In a large bowl, beat the softened butter and 1/2 cup powdered sugar together until the mixture becomes light and fluffy, which helps create a tender cookie texture.
- Add Extracts – Mix in the vanilla and almond extracts thoroughly to infuse the dough with aromatic flavor.
- 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 adding to the butter mixture.
- Form the Dough – Gradually add the dry ingredients into the butter mixture, mixing until you have a soft, cohesive dough ready to shape.
- Shape Cookies – Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheet to allow spreading without merging.
- Create Indentations – Use your thumb or the back of a spoon to press a small well into the center of each cookie ball, which will hold the jam filling.
- Fill with Jam – Spoon approximately 1/2 teaspoon of seedless raspberry jam into each indentation carefully to avoid overflow.
- Bake – Bake the cookies for 12 to 14 minutes, or until the edges are just lightly golden, indicating they are perfectly baked through.
- Cool – Remove from oven and let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, preventing breakage.
- Dust with Powdered Sugar – Once fully cooled, generously dust the cookies with powdered sugar to create the signature snowy appearance and add an extra touch of sweetness.
Notes
- Substitute raspberry jam with other seedless jams like apricot or strawberry to vary the flavor.
- To make ahead, shape the dough into balls and freeze the unbaked cookies for up to 2 months.
- When baking from frozen, add 1 to 2 extra minutes to the baking time to ensure thorough cooking.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European-Inspired
