Description
Delightful cookies filled with tart raspberry jam and coated in powdered sugar, capturing the warmth of family traditions.
Ingredients
Scale
- 1 cup unsalted butter
- ½ cup powdered sugar
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- ½ teaspoon raspberry jam
- Chopped almonds (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the butter and powdered sugar until light and fluffy.
- Add almond extract and stir to combine.
- Gradually add flour and mix until just combined.
- Wrap the dough in plastic wrap and chill for 30 minutes.
- Scoop tablespoon-sized amounts of dough, roll into balls, and create an indentation in the center.
- Fill the indent with raspberry jam and reshape into balls.
- Place cookies on the baking sheet, spacing them 2 inches apart, and bake for 12-15 minutes or until lightly golden.
- Cool on the sheet for a few minutes, then roll in powdered sugar.
- Enjoy warm or store in an airtight container.
Notes
These cookies can be frozen for up to three months. For best results, chill the dough before shaping.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, dessert, raspberries, almond, baking