Instructions:
• Prepare the Dough:
• In a large mixing bowl, beat the softened butter and granulated sugar together until creamy and smooth.• Add the vanilla extract and almond extract, mixing well to combine.• Gradually incorporate the all-purpose flour, almond flour, and salt, mixing until a soft dough forms.• Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up.• Shape and Fill the Cookies:• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.• Take a tablespoon of chilled dough and flatten it into a small circle in your palm.• Place about ½ teaspoon of raspberry jam in the center of the dough circle.• Carefully fold the edges of the dough over the jam and roll it into a ball, ensuring the jam is fully enclosed.• Place the filled dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
• Bake the Cookies:
• Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.• Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
• Dust with Powdered Sugar:
• Once the cookies have cooled, generously dust them with powdered sugar to give a snowy appearance.
Tips:
• Chilling the dough helps the cookies maintain their shape and prevents excessive spreading during baking.• Ensure the raspberry jam is thick to prevent it from leaking out during baking.• Store the cookies in an airtight container at room temperature for up to a week.
Enjoy these delightful Raspberry-Filled Almond Snow Cookies with a cup of tea or coffee, or share them as a sweet treat during your holiday gatherings!
