Ingredients
Scale
- 1/2 cup raw almonds
- 1 stick salted butter, softened
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar, plus more for dusting
- 1 large egg
- 1/2 tsp. almond extract
- 2 cups all-purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
- 1/2 tsp. cream of tartar
- 6 Tbsp. seedless raspberry jam
Instructions
- Pulse the almonds in a food processor until coarsely ground; set aside.
- In the bowl of a mixer fitted with the paddle attachment, cream the butter, vegetable oil, granulated sugar, powdered sugar, egg and almond extract on medium speed until fluffy, about 2 minutes.
- Add the flour, ground almonds, baking soda, salt and cream of tartar and mix well. Cover with plastic wrap and refrigerate the dough until firm, at least 4 hours or overnight.
- Scoop rounded tablespoonfuls of dough and roll into smooth round balls. Place 2 inches apart on 2 ungreased baking sheets. Refrigerate 1 hour before baking.
- Preheat the oven to 350°F. Bake the cookies until just barely turning brown, 14 to 16 minutes. Remove from the oven, then gently press the back of a measuring spoon into the center of each cookie to make an indentation. Remove the cookies to a rack to cool completely.
- Dust the cookies with powdered sugar. Whisk the raspberry jam until smooth. Spoon about 3/4 teaspoon jam into the center of each cookie.
Notes
Do not overbake the cookies to keep them soft and tender. Dust with powdered sugar after baking for a snowy effect. Use seedless raspberry jam for a smooth filling.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 120
- Sugar: 7
- Sodium: 80
- Fat: 7
- Saturated Fat: 3
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 1
- Protein: 2
- Cholesterol: 15