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Raspberry-Filled Almond Snow Cookies: A Sweet Holiday Delight
If you’re looking for the perfect holiday cookie that combines rich almond flavor with a burst of sweet raspberry, then Raspberry-Filled Almond Snow Cookies are the treat you’ve been waiting for! These delicate, snowball-shaped cookies are soft, buttery, and filled with the tangy sweetness of raspberry jam, making them a holiday favorite. The almond flavor adds a delicious depth, and the powdered sugar coating gives them a festive, snowy look that’s sure to impress.
Whether you’re baking for a holiday party, a family gathering, or simply treating yourself to something special, these cookies are the perfect choice. Here’s everything you need to know to make this tasty dessert.
Why You’ll Love Raspberry-Filled Almond Snow Cookies:
- Rich Almond Flavor: The almond flavor shines through in both the cookie dough and the subtle hint of almond extract. It’s the perfect balance to the tartness of the raspberry filling.
- Perfect for the Holidays: The powdered sugar coating gives these cookies a wintry, snow-covered look, making them an ideal treat for Christmas, New Year’s, or any winter celebration.
- A Delicious Surprise: Each bite of these cookies offers a surprise center of raspberry jam, adding a refreshing sweetness that complements the buttery almond cookie base.
- Easy to Make: With just a few ingredients and simple instructions, these cookies come together quickly—making them a fantastic option for busy holiday bakers.
Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar, plus more for rolling
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup finely chopped almonds (optional, for extra texture)
- 1/4 cup raspberry jam (or your favorite fruit preserves)
- Powdered sugar, for rolling
Instructions:
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Make the Cookie Dough: In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. This should take about 2-3 minutes using an electric mixer. Add the vanilla extract and almond extract, and mix until combined.
- Add Dry Ingredients: Gradually add the all-purpose flour and salt to the wet mixture, stirring until the dough comes together. If you’re using chopped almonds, fold them in now to add a bit of extra crunch and flavor to the dough.
- Shape the Cookies: Roll the dough into 1-inch balls. Place them on the prepared baking sheets, spaced about 2 inches apart. Use your finger or the back of a small spoon to make a small indentation in the center of each dough ball.
- Fill with Raspberry Jam: Spoon a small amount (about 1/4 teaspoon) of raspberry jam into each indentation. Be careful not to overfill, as the jam can spill out during baking.
- Bake the Cookies: Bake the cookies in the preheated oven for about 12-15 minutes or until the edges are lightly golden. Keep an eye on them as they bake to prevent burning. The cookies should be soft, but firm enough to hold their shape.
- Cool and Coat with Powdered Sugar: Allow the cookies to cool for about 10 minutes on the baking sheets. Then, while they are still slightly warm, roll them in powdered sugar until they are completely coated. This adds to their “snowy” appearance and gives a touch of sweetness.
- Enjoy: Let the cookies cool completely on a wire rack. Once cooled, they’re ready to enjoy! The powdered sugar gives them an irresistible appearance, and the tangy raspberry filling is the perfect complement to the rich, buttery almond flavor.
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Tips for Success:
- Almond Extract: Be careful with the almond extract, as it
