Ingredients:<\/p>\n\n\n\n
1 cup unsalted butter, softened<\/p>\n\n\n\n
1\/2 cup powdered sugar<\/p>\n\n\n\n
1 teaspoon vanilla extract<\/p>\n\n\n\n
1 teaspoon almond extract<\/p>\n\n\n\n
2 cups all-purpose flour<\/p>\n\n\n\n
1\/4 teaspoon salt<\/p>\n\n\n\n
1 cup finely chopped almonds<\/p>\n\n\n\n
1\/2 cup raspberry jam<\/p>\n\n\n\n
1 cup powdered sugar (for rolling)<\/p>\n\n\n\n
Directions:<\/p>\n\n\n\n
Preheat your oven to 350\u00b0F (175\u00b0C) and line a baking sheet with parchment paper.<\/p>\n\n\n\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\n\n\n
Gradually add the flour and salt, mixing on low speed until a soft dough forms. Stir in the finely chopped almonds.<\/p>\n\n\n\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\n\n\n
Place the filled cookies onto the prepared baking sheet, spacing them about 2 inches apart.<\/p>\n\n\n\n
Bake for 12-15 minutes, or until the bottoms are lightly golden.<\/p>\n\n\n\n
Let the cookies cool for 5 minutes on the baking sheet, then transfer them to a wire rack to cool completely.<\/p>\n\n\n\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\n\n\n
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes<\/p>\n\n\n\n
Kcal: 140 kcal | Servings: 24 cookies<\/p>\n\n\n\n
Tips:<\/p>\n\n\n\n
If the dough is too soft to handle, chill it in the refrigerator for 15-20 minutes before filling.<\/p>\n\n\n\n
Substitute the raspberry jam with your favorite flavor, like strawberry or apricot.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients: 1 cup unsalted butter, softened 1\/2 cup powdered sugar 1 teaspoon vanilla extract 1 teaspoon almond extract 2 cups all-purpose flour 1\/4 teaspoon salt 1 cup finely chopped almonds 1\/2 cup raspberry jam 1 cup powdered sugar (for rolling) Directions: Preheat your oven to 350\u00b0F (175\u00b0C) and line a baking sheet with parchment paper. … Read more<\/a><\/p>\n","protected":false},"author":2,"featured_media":4143,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-4142","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes-2"],"_links":{"self":[{"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/posts\/4142","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/comments?post=4142"}],"version-history":[{"count":1,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/posts\/4142\/revisions"}],"predecessor-version":[{"id":4144,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/posts\/4142\/revisions\/4144"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/media\/4143"}],"wp:attachment":[{"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/media?parent=4142"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/categories?post=4142"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/tags?post=4142"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}