Ingredients
Cookie Dough
- 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
Filling
- 1/2 cup seedless raspberry jam
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and 1/2 cup powdered sugar using a mixer until the mixture is light and fluffy, which will create a tender cookie texture.
- Add Vanilla: Stir in 1 teaspoon of vanilla extract to infuse the dough with a sweet aroma and depth of flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 cup finely ground almonds, and 1/4 teaspoon salt to evenly distribute the dry ingredients.
- Combine Dough: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined to avoid overworking the dough and keeping the cookies tender.
- Shape and Fill: Roll a tablespoon of dough into a ball. Make an indentation in the center using your thumb or a small spoon, then fill it with about 1/4 teaspoon of seedless raspberry jam.
- Seal and Roll: Carefully pinch the edges of the dough around the jam to seal the filling inside, then gently roll the dough back into a smooth ball.
- Arrange and Bake: Place the filled dough balls on the prepared baking sheet, spacing them evenly. Bake for 10-12 minutes until the cookies are just lightly golden around the edges.
- Cool: Let the cookies cool slightly on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely, ensuring they firm up nicely.
- Coat with Powdered Sugar: Once completely cool, roll the cookies generously in powdered sugar. For best coverage and classic appearance, repeat the coating once more.
Notes
- If jam is too runny, strain it or use a thicker preserve to avoid leaking during baking.
- You can substitute raspberry jam with other fruit jams like strawberry or apricot depending on preference.
- Make sure the butter is softened but not melted for the best dough consistency.
- Store cookies in an airtight container at room temperature for up to one week.
- For a nut-free version, omit ground almonds and slightly increase the flour to maintain texture.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American