Description
These buttery cookies are packed with almonds, filled with raspberry jam, and rolled in powdered sugar for a melt-in-your-mouth holiday treat.
Ingredients
1 cup unsalted butter, softened
1 cup powdered sugar, plus extra for rolling
2 teaspoons vanilla extract
1 teaspoon almond extract
2 cups all-purpose flour
¼ teaspoon salt
½ cup finely chopped almonds (or almond flour)
¼ cup raspberry jam or preserves
Instructions
Preheat oven to 350°F (175°C); line baking sheets with parchment.
Cream butter and powdered sugar until light and fluffy (3–4 minutes).
Mix in vanilla and almond extracts.
Gradually add flour, salt, and almonds until just combined.
Roll dough into 1-tablespoon balls. Place on baking sheet, 2 inches apart.
Create a small indent in each ball and fill with ½ tsp raspberry jam.
Bake for 12–15 minutes until edges are just golden.
Cool on baking sheet for 5 minutes, then transfer to wire rack.
Once cool, roll cookies in powdered sugar or dust again before serving.
Notes
Substitute different jams for variety.
Use chopped hazelnuts, walnuts, or pecans in place of almonds if desired.
A light drizzle of chocolate can enhance visual appeal and flavor.
Dough can be chilled for up to 2 days before baking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
