Description
Buttery, melt-in-your-mouth almond cookies filled with sweet raspberry jam, then dusted generously with powdered sugar for the perfect holiday treat. These delicate, jam-filled delights are perfect for Christmas, tea time, or any special occasion!
Ingredients
Scale
For the Cookies:
- 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 cup almond flour
- 1/4 tsp salt
For the Filling & Coating:
- 1/2 cup raspberry jam
- 1 cup powdered sugar (for dusting)
Instructions
-
Preheat & Prepare:
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
-
Make the Dough:
- In a large bowl, cream butter and powdered sugar until light and fluffy.
- Mix in vanilla and almond extracts.
- Gradually add all-purpose flour, almond flour, and salt, stirring until a soft dough forms.
-
Shape & Fill:
- Scoop about 1 tablespoon of dough and flatten slightly.
- Place a small dollop of raspberry jam in the center.
- Carefully wrap the dough around the jam, sealing it completely.
- Roll into a smooth ball.
-
Bake the Cookies:
- Place cookies on the prepared baking sheet.
- Bake for 12-15 minutes, or until the edges are lightly golden.
-
Coat in Powdered Sugar:
- Let cookies cool for 5 minutes.
- Roll the warm cookies in powdered sugar.
- Once fully cooled, dust with extra powdered sugar before serving.
Notes
- For a different flavor, try filling them with apricot or strawberry jam.
- Store in an airtight container for up to a week.
- These cookies pair perfectly with tea, coffee, or hot cocoa!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: European, Holiday
Nutrition
- Calories: 180 kcal per cookie
