Description
Delight in these Raspberry-Filled Almond Snow Cookies, featuring a tender almond and all-purpose flour dough enveloping a sweet raspberry jam center, all dusted with powdered sugar for a festive, snowy finish. Perfectly buttery and subtly flavored with vanilla and almond extracts, these cookies offer a delightful combination of textures and flavors that are ideal for any occasion.
Ingredients
Scale
Cookie Dough
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1 cup almond flour
- 1/4 teaspoon salt
Filling and Finishing
- 1/2 cup raspberry jam
- Powdered sugar, for dusting
Instructions
- Prepare the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until creamy and smooth to create a light, fluffy base for the dough.
- Add flavor extracts: Mix in the vanilla extract and almond extract thoroughly to infuse the dough with a delicate almond-vanilla aroma.
- Incorporate the flours and salt: Gradually add the all-purpose flour, almond flour, and salt, mixing gently until a soft dough forms, making sure not to overwork it.
- Chill the dough: Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes to firm it up for easier handling.
- Preheat oven and prepare baking sheet: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Shape the cookie dough: Take about 1 tablespoon of dough and flatten it into a small circle by hand, preparing it for the jam center.
- Add the raspberry jam: Spoon a small amount of raspberry jam into the center of the dough circle, balancing enough filling without overflow.
- Enclose the filling: Gently fold the dough over the jam and roll it into a smooth ball, ensuring the jam is fully encased to prevent leaking during baking.
- Arrange on baking sheet: Place the jam-filled dough balls on the prepared baking sheet, spacing them approximately 2 inches apart to allow for slight spreading.
- Bake the cookies: Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden, indicating perfect doneness.
- Cool the cookies: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, ensuring they set properly.
- Dust with powdered sugar: Once cooled, generously dust the cookies with powdered sugar to create a snowy, festive appearance that enhances their almond flavor and presentation.
Notes
- Use room temperature butter for easier mixing and a better texture.
- Ensure the dough is well chilled before shaping to prevent stickiness and ease handling.
- Be careful to fully seal the jam inside the dough to avoid leakage during baking.
- Store cooled cookies in an airtight container to maintain freshness for up to one week.
- For a different flavor twist, consider using other fruit jams like apricot or strawberry.
