Ingredients
Scale
- 1 cup 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.
- Cream together the softened butter and powdered sugar in a mixing bowl until light and fluffy.
- Add in the vanilla extract and mix until well combined.
- In a separate bowl, whisk together the flour, ground almonds, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until a dough forms.
- Scoop out small portions of dough and roll them into balls, about 1 inch in diameter.
- Place the dough balls on the prepared baking sheet, leaving some space between each cookie.
- Press a small indentation into the center of each ball and fill it with a little raspberry jam.
- Bake for 15-18 minutes or until the edges are slightly golden.
- Cool the cookies for a few minutes, then roll them in powdered sugar while they’re still warm.
- Let the cookies cool completely on a wire rack before enjoying!
Notes
Use softened butter for best results. Don’t overbake the cookies to keep them soft.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian