Description
Delightful cookies combining nutty almonds and sweet raspberry jam, perfect for any occasion.
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 your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 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 in the center, and fill it with 1/4 teaspoon of raspberry jam.
- Seal the filling by pinching the edges together, then re-roll into a smooth ball.
- Place the cookies on the prepared baking sheet and bake for 10-12 minutes, or until lightly golden.
- Let the cookies cool slightly on the baking sheet, then transfer them to a wire rack to cool completely.
- Once cooled, roll the cookies generously in powdered sugar, twice for best coverage.
Notes
Store cookies in an airtight container at room temperature for up to a week or freeze for three months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 7g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg