Preheat the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
Cream the Butter and Sugar
In a large mixing bowl, combine the softened butter and powdered sugar. Use a hand mixer to beat until smooth and fluffy, which ensures a light cookie texture.
Add Almond Extract
Add 1 teaspoon of almond extract to the butter mixture and blend until fully incorporated.
Prepare the Dry Ingredients
In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, stirring until a soft dough forms. Avoid overmixing to keep the cookies tender.
Shape and Fill the Cookies
Scoop out 1-tablespoon portions of dough and flatten slightly. Place a small spoonful of raspberry jam in the center of each portion. Carefully wrap the dough around the filling to form a sealed ball. Tip: Roll the dough gently to ensure a smooth, even shape.
Bake to Perfection
Arrange the filled dough balls on the prepared baking sheet, leaving a little space between each. Bake for 12-15 minutes, or until the cookies are lightly golden.
Dust with Powdered Sugar
Allow the cookies to cool for a few minutes, then roll each cookie in powdered sugar to give them their “snowy” appearance. Repeat for a thicker coating.
