1 cup unsalted butter, softened

1/2 cup powdered sugar (plus extra for coating)

1 tsp vanilla extract

1 tsp almond extract

2 cups all-purpose flour

3/4 cup almond flour

1/4 tsp salt

1/2 cup raspberry preserves

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Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream butter and powdered sugar until light and fluffy.
Mix in vanilla and almond extracts until smooth.
In a separate bowl, whisk together all-purpose flour, almond flour, and salt.
Gradually add dry ingredients to the butter mixture, mixing until just combined.
Scoop tablespoon-sized portions of dough and roll into balls. Press an indentation in each one.
Fill the indentations with a small amount of raspberry preserves, then carefully enclose the filling by reshaping the dough into a ball.
Place cookies on the prepared baking sheet and bake for 12–15 minutes, or until lightly golden on the bottoms.
Let cookies cool for a few minutes, then roll them while warm in powdered sugar.
Once completely cool, roll them again in powdered sugar for a snowy finish.

Swap raspberry preserves with apricot, strawberry, or blackberry jam for variety.

Add finely chopped almonds or pecans for extra crunch.

Drizzle with melted white chocolate for a festive touch.

Use a gluten-free flour blend to make these cookies gluten-free.

Store in an airtight container for up to 5 days or freeze for up to 2 months.