Almond Snow Cookies with Raspberry Filling
Recipe
Ingredients
1 cup unsalted butter, softened
1/2 cup powdered sugar (plus extra for dusting)
1 teaspoon almond extract
2 cups all-purpose flour
1/2 cup cornstarch
1/4 teaspoon salt
1/2 cup raspberry jam
Directions
Preheat oven to 350°F (175°C).
In a large bowl, cream together the butter and powdered sugar until light and fluffy. Stir in the almond extract.
In a separate bowl, whisk together the flour, cornstarch, and salt. Gradually add the dry ingredients to the butter mixture, mixing until combined.
Roll the dough into small balls (about 1 tablespoon of dough each) and place them on a parchment-lined baking sheet.
Use your finger or the back of a spoon to create a small indentation in the center of each cookie.
Fill each indentation with about 1/2 teaspoon of raspberry jam.
Bake for 12-14 minutes, or until the edges of the cookies are lightly golden.
Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Dust with powdered sugar before serving.
Prep Time: 20 minutes
Cooking Time: 14 minutes
Total Time: 34 minutes
Kcal: 120 kcal per cookie
Servings: 24 cookies