Description
Delicate raspberry almond cookies rolled in powdered sugar, perfect for any occasion.
Ingredients
Scale
- 1 cup (2 sticks) 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.
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, ground almonds, and salt.
- Gradually add the dry mixture to the creamed butter, mixing until just incorporated.
- Take a tablespoon of dough, roll it into a ball, create a small indentation in the center, fill it with raspberry jam, seal it back up, and gently re-roll into a ball.
- Place the balls on the prepared baking sheet and bake for 10-12 minutes until lightly golden around the edges.
- Allow them to cool slightly before rolling in powdered sugar.
Notes
Ensure butter is at room temperature for easier mixing. Let cookies cool for a few minutes before rolling in powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg