Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- Cream together 1 cup of softened unsalted butter and ½ cup of powdered sugar using an electric mixer until light and fluffy.
- In a separate bowl, whisk together 1 ¾ cups of all-purpose flour, 1 cup of finely ground almonds, and ¼ teaspoon of salt.
- Gradually add the dry mixture to the creamed butter and sugar, mixing on low speed until a soft dough forms.
- Scoop tablespoon-sized portions of the dough and roll them into balls, spacing them about 2 inches apart on the baking sheets.
- Bake the cookies for 12-15 minutes until the bottoms are lightly golden; let them cool for about 5 minutes.
- Gently flatten the tops of each cookie and create an indentation in the center. Fill with raspberry jam.
- Allow the cookies to cool completely, then roll in powdered sugar before serving.
Nutrition
Notes
These cookies can be prepared in advance and stored in an airtight container. They are perfect for holiday gatherings and can be frozen for future enjoyment.