Ingredients:
1 cup unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups all-purpose flour
1/4 teaspoon salt
1 cup finely chopped almonds
1/2 cup raspberry jam
1 cup powdered sugar (for rolling)
Directions:
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 1/2 cup powdered sugar until light and fluffy. Add the vanilla and almond extracts, mixing until combined.
Gradually add the flour and salt, mixing on low speed until a soft dough forms. Stir in the finely chopped almonds.
Scoop out 1 tablespoon of dough and flatten it slightly in your palm. Add about 1/2 teaspoon of raspberry jam in the center. Carefully fold the edges of the dough over the jam and roll into a ball, sealing the jam inside.
Place the filled cookies onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12-15 minutes, or until the bottoms are lightly golden.
Let the cookies cool for 5 minutes on the baking sheet, then transfer them to a wire rack to cool completely.
Once cooled, roll each cookie in powdered sugar until fully coated. For a more festive look, give them a second coating just before serving.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 140 kcal | Servings: 24 cookies
Tips:
If the dough is too soft to handle, chill it in the refrigerator for 15-20 minutes before filling.
Substitute the raspberry jam with your favorite flavor, like strawberry or apricot.