Description
These Raspberry-Filled Almond Snow Cookies are a delightful festive treat featuring a buttery almond-flavored dough wrapped around a sweet raspberry jam center, baked to a delicate golden perfection and dusted generously with powdered sugar for a snowy finish.
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 and prepare baking sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and powdered sugar together until the mixture becomes smooth, creamy, and fluffy, which helps achieve a tender cookie texture.
- Add almond extract: Stir in the almond extract until it is fully incorporated, imparting a fragrant, nutty flavor to the dough.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour and salt to ensure even distribution, then gradually add this dry mixture to the butter mixture. Stir gently just until a soft dough forms, avoiding overmixing which can toughen the cookies.
- Form cookies with filling: Scoop out approximately 1 tablespoon portions of dough, flatten them slightly in your palm, then place a small spoonful of raspberry jam in the center. Carefully wrap the dough around the jam and seal it to form a smooth ball, ensuring the filling stays enclosed during baking.
- 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, or until the cookies turn lightly golden on the edges, indicating they are done.
- Cool and dust with powdered sugar: Allow the cookies to cool slightly on the baking sheet to firm up. Then gently roll them in powdered sugar to coat completely. For an extra snowy effect, repeat the rolling for a thicker powdered sugar coating.
Notes
- Be careful not to overfill the cookies with jam to prevent leaking during baking.
- Use fresh raspberry filling for a more natural flavor or store-bought jam for convenience.
- Ensure butter is softened but not melted for proper dough consistency.
- Store cookies in an airtight container to keep them fresh for up to a week.
- For gluten-free variation, substitute all-purpose flour with a gluten-free flour blend.
