Raspberry Almond Meltaway Cookies: perfect for holiday parties, cookie exchanges and more!
One of my favorite parts of the holiday season are all the baked good it brings! It may not be good for my waistline but it’s oh so yummy! Every year I host a cookie exchange party for my closest girlfriends and these cookies always make the cut. Ever since I was a little girl I have always LOVED these raspberry almond meltaway cookies! They are name appropriately friends. The sugar cookie dough is soft that it really feels like it just melts in your mouth. My mom would these cookies every year but for whatever reason only around Christmas. I tend to make them right around Christmas time as well. There is something so pretty about the raspberry covered in a simple sugar glaze! These raspberry almond meltaways are perfect for little fingers and are great for cookie swaps!
It’s starts with a simple sugar and butter based dough. Yes, I know…not exactly the healthiest but it’s the holidays and it’s a cookie…need I say more 🙂 You do need to let the dough chill for a bit that that it’s easier to roll them out. Once I take the dough out of the fridge I like to let them sit in room temperature for a few minutes so the dough is easier to roll out. I then press a small indent in the middle of my dough.
You will then want to fill your cookies with raspberry preserves. Not a fan of raspberry preserves you can swap it out for whatever flavor you like.
- 1 cup butter, softened
- 2/3 cup sugar
- 1 tsp. vanilla extract
- 1/2 tsp. almond extract
- 2 cups all-purpose flour
- 1/2 cup raspberry jam/jelly
- 1 cup confectioners' sugar
- 1 Tbsp. milk
- 1 tsp. almond extract
- Beat butter on high speed until creamy. Add the the sugar, vanilla, and almond extract..Slowly pour flour into the wet ingredients. Turn the mixer on low and slowly mix until a soft dough is formed. Press the dough down into a bowl and place in refrigerator until chilled. About 4 hours.
- Preheat oven to 350F degrees. Shape about 1 Tablespoon of the cookie dough into balls. Press a small indentation with your thumb into each ball or use the bottom of a wooden spoon. Smooth out any cracks with your fingers. Fill each indent with jam.
- Bake for 13-15 minutes or until edges brown slightly. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Allow to cool for at least 30 minutes before glazing.
- Stir together glaze ingredients until smooth. Add more liquid to thin out or add more confectioners' sugar to thicken to your desired consistency. Drizzle over cookies and allow glaze to set.