My Kitchen Helper
I love baking with little hands around. My grandson, Finn, helped me make these last year. He got flour on his nose. I still laugh at that.
He said the dough looked like snow. Rolling it out is the best part. It feels soft and cool. Doesn’t that smell amazing with the vanilla?
Why We Make Them
These cookies are more than a sweet treat. They are a little act of love. Sharing food you made says, “I care about you.” That matters a lot.
The red jam is like a happy secret inside. It reminds me of a heart. Making them slow makes the giving special. What is your favorite thing to bake for someone?
The Magic of Almonds
Let’s talk about the nuts. Grinding almonds makes the cookie taste rich. It gives them a wonderful crunch, too.
*Fun fact*: Almonds are actually seeds, not true nuts! They come from the pit of a fuzzy fruit. I think that’s so clever. Do you prefer cookies with nuts or without?
Putting Them Together
Work fast when the cookies are warm. The jam spreads like a dream then. Press the tops on gently. You are making a tiny cookie sandwich.
The sugar roll is the final sparkle. It makes them look like winter frost. This step matters because we eat with our eyes first. A pretty cookie brings extra joy.
A Jar of Memories
I keep my jam in an old mason jar. It was my mother’s. Seeing it reminds me of her berry bushes. Every ingredient can hold a memory.
That’s the real recipe. Good food plus good stories. What memory does raspberry jam bring back for you? Tell me, I’d love to know.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 2 cups (10 ounces/283 grams) | |
| Slivered almonds | 1 ¼ cups | 1½ cups sliced almonds can be substituted |
| Sugar | 1 cup (7 ounces/198 grams) | Plus extra for rolling |
| Unsalted butter | 16 tablespoons (2 sticks) | Cut into ½-inch pieces and chilled |
| Vanilla extract | 1 teaspoon | |
| Raspberry jam | ½ cup |
Instructions
Step 1: First, get your oven ready. Move your racks to the middle spots. Heat it to 350 degrees. Line two baking sheets with parchment paper. Now, grab your food processor. Put in 1 cup of flour and all the almonds. Whir it until it looks like fine sand. This smells so nutty and good. Add the rest of the flour and ½ cup of sugar. Whir again. Then add your cold butter pieces and the vanilla. Pulse it until a soft dough forms. (A little secret: really cold butter makes the cookies nice and tender.)
Step 2: Lightly flour your counter. Roll the dough out to about ¼ inch thick. Use a 2-inch round cutter to cut out your cookies. Press the scraps together and roll them out again. Place the cookies on your sheets, giving them a little space. Bake them for about 15 minutes. Switch the trays halfway through. You’ll know they’re done when the edges turn a light, golden brown. Let them cool on the sheet for just 5 minutes. Then move them to a wire rack. They are still soft, so be gentle!
Step 3: Put the rest of your sugar in a bowl. Work fast while the cookies are warm. Spread a teaspoon of jam on the bottom of half the cookies. Press a plain cookie on top to make a sandwich. Now, roll the edges in the sugar. It will stick beautifully. Let them cool completely on the rack. Do you think the jam should be raspberry, or would strawberry be fun too? Share below! Then repeat with any leftover dough. I still laugh at how sugary my fingers get.
Creative Twists
These cookies love to dress up. You can make them special in so many ways. Try a different jam, like apricot or blackberry. It’s like a little surprise in the middle. Or, swap the almonds for toasted hazelnuts. Doesn’t that sound cozy? My favorite is a drizzle of white chocolate on top. It looks so pretty and tastes wonderful. Which one would you try first? Comment below!
Serving & Pairing Ideas
These delights are perfect with a hot drink. Place a few on a small plate. They look lovely with a dusting of powdered sugar. For a real treat, serve them with a scoop of vanilla ice cream. The warm cookie and cold cream is magic. For drinks, a cup of hot cocoa with marshmallows is just right. For the grown-ups, a glass of sweet sherry pairs beautifully. Which would you choose tonight?
Keeping Your Delights Delightful
These cookies keep well for a week in a sealed tin. Layer them with parchment paper. They can also be frozen for a month. Just thaw them at room temperature. I freeze them in a single layer first. This stops them from sticking together.
I love making a double batch for gifts. The dough rolls out beautifully after chilling. I once forgot to chill the dough. My first cookies spread too much in the oven. Chilling the dough fixes that. It makes the cookies hold their shape.
Batch cooking saves so much time during the busy holidays. It means more time for stories by the fire. Have you ever tried storing cookies this way? Share below!
Simple Fixes for Common Hiccups
Is your dough too crumbly? Add a teaspoon of cold water. Pulse it in the food processor. The dough should stick together when pinched. This matters because it helps your cookies stay whole.
Are the cookies spreading? Your butter was likely too warm. Always use chilled butter pieces. I remember when my kitchen was too warm. My cookies turned into one big sheet. Chilling the dough fixes this every time.
Is the jam leaking out? You might have used too much. Just one teaspoon is perfect. Let the cookies cool for five minutes first. This helps the jam set without making a mess. A neat cookie is a joy to eat and share. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make these gluten-free?
A: Yes. Use a good gluten-free flour blend. The results will be just as tasty.
Q: Can I make them ahead?
A: Absolutely. The dough chills well for three days. Baked cookies freeze perfectly for a month.
Q: What can I use instead of raspberry jam?
A: Apricot or blackberry jam works wonderfully. *Fun fact: my grandson loves these with strawberry jam.*
Q: Can I make a smaller batch?
A: You can easily cut all the ingredients in half. Just use one baking sheet.
Q: Any optional tips?
A: Try adding a pinch of cinnamon to the dough. It adds a lovely warm note. Which tip will you try first?
From My Kitchen to Yours
I hope you enjoy making these little sandwiches of joy. They always remind me of snowy afternoons. My kitchen fills with the smell of almonds and sugar. It is my favorite holiday scent.
I would love to hear about your baking adventures. Tell me about your kitchen. Have you tried this recipe? Please share your story in the comments below. Happy cooking!
—Elowen Thorn.
Raspberry Almond Yuletide Delights
Description
Raspberry Almond Cookies
Ingredients
Instructions
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Process 1 cup flour and almonds in food processor until finely ground. Add ½ cup sugar and remaining flour and process until combined. Add butter and vanilla to food processor and pulse until dough forms.
- On lightly floured surface, roll dough to ¼ inch thickness. Using 2-inch round cookie cutter, cut out cookies, gathering and rerolling dough as necessary. Place cookies 2 inches apart on prepared baking sheets and bake until light brown around edges, about 15 minutes, switching and rotating sheets halfway through baking. Cool 5 minutes on sheets, then transfer to wire rack.
- Transfer remaining sugar to bowl. Working quickly, spread 1 teaspoon jam on bottom of half of warm cookies, then press remaining cookies onto jam to form sandwiches. Roll cookies in sugar to coat. Cool completely on wire rack. Repeat with remaining dough.
Notes
- For a variation, try using apricot or blackberry jam instead of raspberry.