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.
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy, about 3 minutes.
- Stir in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the flour, ground almonds, and salt.
- Gradually add the dry ingredients to the wet mixture, 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 it into a smooth ball.
- Place the cookies on the prepared baking sheet and bake for 10-12 minutes, until lightly golden around the edges.
- Let the cookies cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
- Once cooled, roll the cookies generously in powdered sugar.
Notes
For best results, use high-quality butter and avoid overmixing the dough.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 6g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg