Description
These Raspberry-Filled Almond Snow Cookies are a festive, buttery treat featuring a delicate almond-flavored dough wrapped around a sweet raspberry jam center. Lightly dusted with powdered sugar, they offer a perfect balance of nutty richness and fruity sweetness, ideal for holiday celebrations or any special occasion.
Ingredients
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 prevent sticking and ensure even baking.
- Prepare Butter Mixture: In a large mixing bowl, beat the softened unsalted butter together with ½ cup powdered sugar until the mixture becomes smooth and fluffy, which helps create a light texture for the cookies.
- Add Almond Extract: Mix in the teaspoon of almond extract thoroughly to infuse the dough with a sweet, nutty aroma that complements the raspberry filling.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and ½ teaspoon salt to evenly distribute the salt and remove any lumps, then gradually add this flour mixture to the butter mixture, stirring just until a soft dough forms without over-mixing to keep the texture tender.
- Shape Cookies with Filling: Scoop out 1-tablespoon portions of the dough and flatten each slightly. Place a small spoonful of raspberry jam in the center of the flattened dough, then carefully wrap the dough around it, forming a sealed ball to keep the jam inside during baking.
- Bake: Arrange the dough balls on the prepared baking sheet, spacing them apart. Bake in the preheated oven for 12 to 15 minutes until the edges are lightly golden, indicating they are cooked through.
- Cool and Dust with Sugar: Allow the cookies to cool slightly on the baking sheet, then roll them in powdered sugar while warm for adhesion. For a thicker snowy coating, roll in powdered sugar a second time once cooled completely.
Notes
- Choose a high-quality raspberry jam or fresh raspberry filling for vibrant flavor.
- Make sure butter is softened but not melted to achieve the right dough consistency.
- Do not overmix the dough after adding flour to keep cookies tender.
- For extra almond flavor, consider adding a few drops of almond extract into the powdered sugar dusting.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies can be frozen for up to 3 months; thaw at room temperature before dusting with powdered sugar again.
