Ingredients:<\/p>\n
<\/p>\n
1 cup unsalted butter, softened<\/p>\n
<\/p>\n
1\/2 cup powdered sugar<\/p>\n
<\/p>\n
1 teaspoon vanilla extract<\/p>\n
<\/p>\n
1 teaspoon almond extract<\/p>\n
<\/p>\n
2 cups all-purpose flour<\/p>\n
<\/p>\n
1\/4 teaspoon salt<\/p>\n
<\/p>\n
1 cup finely chopped almonds<\/p>\n
<\/p>\n
1\/2 cup raspberry jam<\/p>\n
<\/p>\n
1 cup powdered sugar (for rolling)<\/p>\n
<\/p>\n
Directions:<\/p>\n
<\/p>\n
Preheat your oven to 350\u00b0F (175\u00b0C) and line a baking sheet with parchment paper.<\/p>\n
<\/p>\n
In a large bowl, beat the softened butter and 1\/2 cup powdered sugar until light and fluffy. Add the vanilla and almond extracts, mixing until combined.<\/p>\n
<\/p>\n
Gradually add the flour and salt, mixing on low speed until a soft dough forms. Stir in the finely chopped almonds.<\/p>\n
<\/p>\n
Scoop out 1 tablespoon of dough and flatten it slightly in your palm. Add about 1\/2 teaspoon of raspberry jam in the center. Carefully fold the edges of the dough over the jam and roll into a ball, sealing the jam inside.<\/p>\n
<\/p>\n
Place the filled cookies onto the prepared baking sheet, spacing them about 2 inches apart.<\/p>\n
<\/p>\n
Bake for 12-15 minutes, or until the bottoms are lightly golden.<\/p>\n
<\/p>\n
Let the cookies cool for 5 minutes on the baking sheet, then transfer them to a wire rack to cool completely.<\/p>\n
<\/p>\n
Once cooled, roll each cookie in powdered sugar until fully coated. For a more festive look, give them a second coating just before serving.<\/p>\n
<\/p>\n
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes<\/p>\n
<\/p>\n
Kcal: 140 kcal | Servings: 24 cookies<\/p>\n
<\/p>\n
Tips:<\/p>\n
<\/p>\n
If the dough is too soft to handle, chill it in the refrigerator for 15-20 minutes before filling.<\/p>\n
<\/p>\n
Substitute the raspberry jam with your favorite flavor, like strawberry or apricot.<\/p>\n","protected":false},"excerpt":{"rendered":"
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