Description
Raspberry-Filled Almond Snow Cookies are an American-style shortbread dessert featuring 1 cup softened unsalted butter creamed with powdered sugar and almond extract, shaped around a raspberry jam filling, baked until tender, and rolled twice in powdered sugar for a snow-white coating with a buttery, delicate crumb and fruity center.
Ingredients
Scale
- 1 cup unsalted butter (softened)
- ½ cup powdered sugar (plus extra for dusting)
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ cup raspberry jam (or fresh raspberry filling)
Instructions
- Cream 1 cup softened butter with ½ cup powdered sugar on medium speed for 3 minutes until pale and fluffy. Beat in 1 tsp almond extract.
- In a separate bowl, whisk 2 cups all-purpose flour with ½ tsp salt. Gradually fold the dry mixture into the butter in three additions until a soft, pliable dough forms. Do not overmix.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment. Portion the dough into 1-tablespoon balls (about 24 total).
- Flatten each ball into a disc, place ½ tsp raspberry jam in the center, then fold the dough up around the filling and roll into a smooth ball. Pinch any cracks closed.
- Arrange the cookies 1 inch apart on the prepared sheet. Bake for 15 minutes, until the bottoms are barely golden and the tops still pale.
- Let cookies cool on the pan for 5 minutes, then transfer to a rack and cool until just warm to the touch (about 10 minutes).
- Roll each warm cookie in powdered sugar to coat fully. Once completely cool, roll a second time for that classic snowy finish.
Notes
Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. Re-roll cooled cookies in powdered sugar before serving if the coating has been absorbed.
- Prep Time: 20
- Cook Time: 15
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 285