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Raspberry-Filled Almond Snow Cookies
Lina maywgor

Irresistibly Festive Raspberry-Filled Almond Snow Cookies

A delightful treat that perfectly captures the spirit of the season: Raspberry-Filled Almond Snow Cookies.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup unsalted butter
  • 2 cups powdered sugar
  • 1 teaspoon almond extract
  • 2 cups all-purpose flour
  • ¼ teaspoon salt
  • ½ cup raspberry jam

Method
 

  1. Gather Ingredients: Start by collecting all the cookie ingredients listed above. Ensure you have any substitutions lined up for dairy-free or gluten-free variations ready to go.
  2. Prepare the Filling: In a small bowl, stir together the raspberry jam until smooth. If using fresh raspberries, mash them gently to create a thick filling. Set aside to let flavors meld.
  3. Make the Cookie Dough: In a mixing bowl, cream the unsalted butter and powdered sugar until fluffy. Gradually mix in the almond extract. Then, add the all-purpose flour and salt, combining until a soft dough forms.
  4. Shape the Cookies: Preheat your oven to 350°F (175°C). Roll the dough into small balls and flatten into discs. Place a teaspoon of raspberry filling in the center of half of the discs, topping them with the remaining discs—pinch edges to seal!
  5. Bake and Cool: Arrange the cookies on a baking sheet lined with parchment paper. Bake for 12-15 minutes or until they just begin to turn golden brown. Let cool on a wire rack for at least 10 minutes before dusting with powdered sugar.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 2gCholesterol: 30mgSodium: 50mgSugar: 10g

Notes

  • Chill the Dough: Letting the cookie dough chill for about 30 minutes helps firm it up, making it easier to handle and shape while preventing spreading during baking.
  • Avoid Overmixing: Be careful not to overmix the dough after adding the flour; this can lead to tough cookies instead of the tender, melt-in-your-mouth texture we want in Raspberry-Filled Almond Snow Cookies.
  • Seal the Edges: When pinching the edges of the filled cookies, ensure they’re sealed tightly to avoid any filling leaking out during baking.
  • Even Baking: Rotate your baking sheet halfway through the baking time for even results.
  • Cooling Time: Allow cookies to cool completely on a wire rack before dusting with powdered sugar.

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