Description
These cookies are a delicious dance of tender almond shortbread, a sweet-tart raspberry filling, and a powdered sugar “snowfall” that turns them into edible jewels.
Ingredients
Scale
For the Cookies:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 cups all-purpose flour
- 1/2 cup almond flour
For the Filling:
- 1/2 cup raspberry preserves (seedless for a smoother texture)
For Dusting:
- 1 cup powdered sugar
Instructions
- Prepare the Dough:
In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy. Add vanilla and almond extracts and mix well. - Incorporate the Flours:
Gradually mix in the all-purpose flour and almond flour until a soft dough forms. Wrap the dough in plastic wrap and chill for at least 30 minutes. - Shape the Cookies:
Preheat your oven to 350°F (175°C). Roll the dough into 1-inch balls and place them on a parchment-lined baking sheet. Using your thumb or the back of a teaspoon, create an indentation in the center of each ball. - Add the Filling:
Spoon a small amount of raspberry preserves into the indentation of each cookie. - Bake:
Bake the cookies for 12–14 minutes, or until the edges are lightly golden. Let them cool completely on a wire rack. - Dust with Powdered Sugar:
Once the cookies are cool, generously dust them with powdered sugar to give them their “snowy” appearance.