Ingredients
Method
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together softened butter and powdered sugar until light and fluffy.
- Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, finely ground almonds, and salt.
- Gradually add dry ingredients to the wet ingredients and mix until just combined.
- Roll 1 tablespoon of dough into a ball, press an indentation, and fill with 1/4 teaspoon raspberry jam.
- Seal by pinching the dough around the jam and re-roll into a smooth ball.
- Place on prepared baking sheet and bake for 10–12 minutes, until lightly golden.
- Cool slightly, then transfer to a wire rack to cool completely.
- Roll fully cooled cookies in powdered sugar twice for best coating.
Notes
For extra almond flavor, add 1/4 teaspoon almond extract to the dough. Store cookies in an airtight container for up to one week.