Description
Delight in these Raspberry Almond Cookies, a perfect blend of buttery soft cookies filled with sweet raspberry jam and topped with crunchy toasted almonds. This classic American dessert is easy to bake, making it a great treat for holidays or anytime you crave a sweet, nutty snack.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (softened)
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon almond extract
Dry Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
Fillings and Toppings
- ½ cup raspberry jam
- ½ cup sliced almonds (lightly toasted)
- Optional: powdered sugar for dusting
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar together using an electric mixer or a wooden spoon until the mixture is light and fluffy, which usually takes about 3-5 minutes.
- Add Egg and Almond Extract: Beat in the egg and almond extract until well combined, ensuring the mixture is smooth and homogeneous.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until a soft, cohesive dough forms; avoid overmixing to keep cookies tender.
- Shape Cookies: Roll the dough into 1-inch balls and place them at least 2 inches apart on the prepared baking sheet to allow for spreading during baking.
- Make Indentations: Use your thumb or the back of a small spoon to create a small indentation in the center of each dough ball, which will hold the jam filling.
- Fill with Raspberry Jam: Fill each indentation with about ½ teaspoon of raspberry jam, spreading slightly if needed but keeping it contained within the indentation.
- Add Almond Topping: Sprinkle a few lightly toasted sliced almonds on top of each cookie for added texture and flavor.
- Bake Cookies: Bake in the preheated oven for 12–14 minutes or until the edges turn lightly golden, indicating doneness.
- Cool Cookies: Allow the cookies to cool on the baking sheet for about 5 minutes to firm up before transferring them to a wire rack to cool completely, preventing them from breaking.
- Optional Dusting: Once cooled, optionally dust the cookies with powdered sugar for an elegant finishing touch and extra sweetness before serving.
Notes
- For a smoother texture, use seedless raspberry jam.
- Enhance the almond flavor by adding a few drops of almond extract to the jam before filling the cookies.
- These cookies freeze well; store in an airtight container for up to one month.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 7g
- Sodium: 55mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
