Ingredients:
For the Cookies:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 1 large egg, lightly beaten
- 1 teaspoon almond extract
- 1/4 cup finely ground almonds
For the Raspberry Filling:
- 1 cup fresh or frozen raspberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Instructions:
Make the Raspberry Filling:
- In a small saucepan, combine raspberries, sugar, lemon juice, and cornstarch.
- Bring to a boil over medium heat, stirring constantly.
- Reduce heat and simmer for 2-3 minutes, or until thickened.
- Remove from heat and let cool completely.
Make the Cookies:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together butter, granulated sugar, and powdered sugar until light and fluffy.
- Beat in egg and almond extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in ground almonds.
- Roll dough into small balls, about 1 inch in diameter.
- Place dough balls on prepared baking sheets, leaving space between them.
- Make a small indentation in the center of each cookie using your finger.
- Fill each indentation with a teaspoon of cooled raspberry filling.
- Bake for 10-12 minutes, or until lightly golden brown.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Enjoy your delicious Raspberry-Filled Almond Snow Cookies!