Description
Delicious raspberry jam cookies filled with a soft and fluffy butter base, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter (softened)
- 0 cup powdered sugar
- 1 tsp vanilla extract
- 0 tsp almond extract
- 1 cups all-purpose flour
- 0 cup almond flour
- 0 tsp salt
- 0 cup raspberry jam (seedless)
- 1 cup powdered sugar (for rolling)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream butter and powdered sugar until light and fluffy. Mix in vanilla and almond extracts.
- Add flour, almond flour, and salt. Mix until a soft dough forms.
- Roll dough into balls and make an indentation in each. Fill with raspberry jam and seal.
- Place on baking sheets and bake 12–14 minutes until lightly golden underneath.
- Cool slightly, then roll warm cookies in powdered sugar. Cool completely and roll again.
Notes
- Ensure the butter is softened for easy mixing.
- You can substitute the raspberry jam with other flavors as desired.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg