For the Cookies
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1 cup (226 g) unsalted butter, softened
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1/2 cup (100 g) granulated sugar
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1 teaspoon vanilla extract
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2 1/4 cups (280 g) all-purpose flour
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1/4 teaspoon salt
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1/2 cup (60 g) finely chopped almonds (optional for extra texture)
For the Filling
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1/2 cup (160 g) raspberry jam or seedless raspberry preserves
For the Coating
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1 cup (120 g) powdered sugar (for dusting after baking)
Instructions
In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture becomes light, pale, and fluffy. This step is key—proper creaming introduces air into the dough, giving the cookies their signature soft, melt-in-your-mouth texture. Mix in the vanilla extract.
Add the flour and salt, then mix until the dough just comes together. If using chopped almonds, fold them in at this stage. The dough should be soft but not sticky.
Step 2: Shape the Cookies
Roll the dough into 1-inch balls. Place each ball on a parchment-lined baking sheet, leaving space between them so they can spread slightly. Using your thumb, the back of a measuring spoon, or the handle of a wooden spoon, gently create an indentation in the center of each dough ball.
Step 3: Add the Raspberry Jam
Fill each indentation with about 1/2 teaspoon of raspberry jam. Do not overfill—too much jam can cause spillage during baking. The jam should sit slightly below the surface of the dough.
Step 4: Bake
Bake at 350°F (175°C) for 12–14 minutes, or until the bottoms are lightly golden and the cookies are set but not browned. Avoid overbaking—they should remain soft.
Step 5: Cool & Dust
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a cooling rack. Once completely cooled, dust lightly with powdered sugar for a festive, snow-like finish.
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