Description
Soft, buttery almond cookies with a sweet-tart raspberry jam center, coated in powdered sugar for a melt-in-your-mouth, snowy finish. Perfect for holidays, gifting, or cozy afternoons.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup almond flour
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup powdered sugar, plus extra for dusting
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup raspberry jam
- 1 large egg
Instructions
- Cream butter and sugar, add vanilla and egg.
- Fold in flours and salt, chill dough 30 minutes.
- Preheat oven 350°F. Scoop dough, fill with jam, roll into balls.
- Bake 12–15 minutes. Cool slightly, roll in powdered sugar, then again after cooling.
Tips: Use softened butter, chill dough, double-dust powdered sugar.
Variations: Try different jams, add nuts, or drizzle chocolate.
Serving Ideas: Perfect with hot cocoa, as gifts, or on dessert platters.
- Prep Time: 20 mins
- Cook Time: 15 mins