Raspberry Almond Snow Cookies
Delicate, melt-in-your-mouth cookies with a sweet-tart raspberry flavor, perfectly complemented by almond extract.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Make sure it is at room temperature
- 1/2 cup powdered sugar
- 2 teaspoons almond extract For a nutty aroma
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup finely chopped almonds Optional for added texture
Filling
- 1/2 cup raspberry preserves Feel free to use homemade or your favorite store brand
- additional powdered sugar for dusting
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter and powdered sugar together until fluffy and creamy.
- Stir in the almond extract.
- In a separate bowl, whisk together the flour and salt. Gradually add this mixture to the butter-sugar blend, mixing just until combined. Optionally, fold in the finely chopped almonds.
- Roll small portions of dough into balls, about one inch in size, and place them on the prepared baking sheet with two inches apart.
- Press down in the center of each dough ball to make a small well.
- Spoon raspberry preserves into each well.
Baking
- Bake for about 15-18 minutes, or until the edges are lightly golden.
- Let cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Finishing
- Dust cooled cookies generously with powdered sugar.
Notes
Store cookies in an airtight container for up to a week, or freeze for up to three months. Dust with powdered sugar after thawing.