Ingredients
Scale
- 1/2 cup raw almonds
- 1 stick (1/2 cup) 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 a mixer bowl 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; 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 balls. Place 2 inches apart on 2 ungreased baking sheets. Refrigerate 1 hour before baking.
- Preheat oven to 350°F (175°C). Bake cookies until just barely turning brown, 14 to 16 minutes. Remove from oven and gently press the back of a measuring spoon into the center of each cookie to make an indentation. Remove to a rack to cool completely.
- Dust cookies with powdered sugar. Whisk the raspberry jam until smooth and spoon about 3/4 teaspoon into each indentation.
Notes
1. Refrigerating the dough overnight improves the texture and flavor.
2. Do not overbake to keep cookies soft and tender.
3. Use seedless raspberry jam for a smooth filling that won’t spill out.
- Prep Time: 15 minutes plus 4+ hours chilling
- Cook Time: 14-16 minutes
- Method: Dessert/Cookie
- Cuisine: American
Nutrition
- Calories: 140
- Sugar: 9g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg