Description
Delicious almond cookies filled with raspberry jam, perfect for holiday gatherings.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup raspberry jam
- 1/2 cup additional powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Mix in the almond extract.
- Gradually add the flour and salt, mixing until just combined.
- Shape the dough into small balls and place them on a baking sheet lined with parchment paper.
- Make a small indentation in the center of each ball and fill it with raspberry jam.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow the cookies to cool slightly before dusting with powdered sugar.
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Notes
- For a different flavor, substitute raspberry jam with cherry jam.
- These cookies can be stored in an airtight container for up to a week.
- Perfect for holiday cookie exchanges!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg