Description
Tender almond shortbread cookies filled with sweet raspberry jam and dusted with powdered sugar these Raspberry-Filled Almond Snow Cookies melt in your mouth and look stunning on any holiday cookie tray.
Ingredients
1 cup unsalted butter, softened
2/3 cup powdered sugar
1 tsp almond extract
2 cups all-purpose flour
1/2 cup finely ground almonds or almond flour
1/4 tsp salt
1/2 cup raspberry jam (seedless preferred)
Extra powdered sugar, for dusting
Instructions
1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, cream together butter and powdered sugar until light and fluffy.
3. Mix in almond extract.
4. In a separate bowl, whisk together flour, ground almonds, and salt.
5. Gradually add dry ingredients to the butter mixture and stir until a soft dough forms.
6. Roll dough into 1-inch balls and place on baking sheets about 2 inches apart.
7. Use your thumb or the back of a teaspoon to make an indentation in each cookie.
8. Fill each indentation with a small spoonful of raspberry jam.
9. Bake 12–14 minutes, or until edges are lightly golden.
10. Cool completely, then dust generously with powdered sugar before serving.
Notes
Substitute raspberry jam with apricot, strawberry, or blackberry for variety.
Store cookies in an airtight container at room temperature for up to 5 days.
Perfect for gifting or holiday cookie exchanges!
- Prep Time: 20 mins
- Cook Time: 14 mins
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7g
- Sodium: 35mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg
Keywords: Raspberry Almond Cookies, Thumbprint Cookies, Holiday Cookies, Almond Snow Cookies