Description
Delightful almond cookies filled with raspberry jam, dusted with powdered sugar, evoking warmth and nostalgia.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 cup finely chopped almonds
- 1/4 teaspoon salt
- 1/2 cup raspberry jam
- Additional powdered sugar for dusting
Instructions
- Preheat your oven: Set it to 350°F (175°C) to prepare for baking.
- Cream the butter and sugar: In a large bowl, beat the softened butter and powdered sugar together until light, fluffy, and combined for about 2-3 minutes.
- Add the vanilla: Pour in the vanilla extract, blending until incorporated.
- Mix in the dry ingredients: Gradually sift in the flour, chopped almonds, and salt. Mix until a soft dough forms.
- Shape the cookies: Take small portions of dough, flatten them slightly, add a dollop of raspberry jam in the center, fold, and roll into a ball.
- Arrange on the baking sheet: Place the balls on a parchment-lined baking sheet, leaving space between them.
- Bake: Bake for 15-18 minutes, or until the bottoms turn golden.
- Roll in sugar: Cool slightly, then roll in powdered sugar.
Notes
Refrigerate dough for up to 3 days. Store cookies in an airtight container for up to 1 week.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 4g
- Sodium: 30mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg