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Raspberry-Filled Almond Cookies

User Rating 5 Star Rating (1 Review)


Almond Raspberry Filled Cookies

Almond Raspberry Filled Cookies

Diana Rattray
These delightful cookies are made with a cream cheese cookie dough rolled in coarsely ground almonds, and they're filled with a dab of seedless raspberry jam. Feel free to substitute candied cherry halves for the filling in these cookies.


  • 1 cup (8 ounces) butter, softened
  • 1 small package (3 ounces) cream cheese, softened
  • 1 cup granulated sugar
  • 1 egg yolk
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour, sift before measuring
  • 4 ounces slivered or blanched almonds
  • seedless raspberry jam


In a mixing bowl with electric mixer, beat butter and cream cheese until smooth; slowly beat in sugar until light and fluffy. Beat in egg yolk and flavorings. Stir flour into the creamed mixture just until blended. Shape into a disk and wrap in plastic wrap; refrigerate for at least 1 hour.

Heat oven to 350°. Grease a cookie sheet or line with silicone mat or parchment paper. In a food processor, pulse almonds until coarsely ground.

Shape dough into small balls; roll in the ground almonds and place on prepared baking sheet. With a finger, press on each ball of cookie dough, making an indentation. With a 1/4-teaspoon measuring spoon, drop a bit of the raspberry jam in each indentation.

Bake for 12 to 15 minutes, or until lightly browned and filling is bubbling.
Makes about 4 dozen cookies.

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User Reviews

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 5 out of 5
Truely the BEST of the Season, Member ABBYOB

Sis and I made these for the cookie exchange in our little village. They were absolutely wonderful. Easy to make and a lovely presentation. Very Christmas but we do think with a change of jam, will be attractive for other occasions.

1 out of 1 people found this helpful.

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