Description
These delightful cookies combine a buttery soft texture with a raspberry jam center, rolled in powdered sugar for a festive touch.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar, plus more for coating
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 cup finely ground almonds
- 1/4 teaspoon salt
- 1/2 cup seedless raspberry jam
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, ground almonds, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Roll a tablespoon of dough into a ball, make an indentation, and fill with 1/4 tsp of raspberry jam. Seal the filling by pinching the edges together and re-roll into a smooth ball.
- Place cookies on the prepared baking sheet and bake for 10-12 minutes, until lightly golden.
- Let cookies cool slightly, then roll in powdered sugar while still warm.
- Allow to cool completely on a wire rack before serving.
Notes
These cookies are forgiving; if your dough seems a bit sticky, chill it before baking. They freeze well for future enjoyment.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 6g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg