Raspberry-Filled Almond Snow Cookies

Ingredients:

1 cup (2 sticks) unsalted butter, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

1/2 teaspoon almond extract

2 cups all-purpose flour

1 cup almond flour

1/4 teaspoon salt

1/2 cup raspberry jam

Powdered sugar, for dusting

Instructions:

Prepare the Dough:

In a large mixing bowl, beat the softened butter and granulated sugar together until creamy and smooth.

Add the vanilla extract and almond extract, and mix well.

Gradually add the all-purpose flour, almond flour, and salt, mixing until a soft dough forms.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Shape and Fill the Cookies:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Take a small portion of dough (about 1 tablespoon) and flatten it into a circle with your hands.

Place a small spoonful of raspberry jam in the center of the dough circle.

Gently fold the dough over the jam and roll it into a ball, ensuring the jam is fully enclosed.

Bake the Cookies:

Place the filled cookie balls on the prepared baking sheet, spacing them about 2 inches apart.

Bake for 12-15 minutes, or until the edges are lightly golden.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Finish with Powdered Sugar:

Once the cookies are completely cooled, dust them generously with powdered sugar to give them a snowy appearance.

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