Directions
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Preheat your oven to 350°F (175°C). This step creates a warm environment for even and tender baking.
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In a large mixing bowl, beat the softened butter and powdered sugar together until creamy. This blending becomes the foundation of our cookie base, bringing a tremendous lightness to the texture.
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Add the almond extract and mix well until incorporated. The fragrant aroma of almond will begin to fill your kitchen, enticing your senses.
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Gradually add the flour and cornstarch, mixing until a dough forms. You may notice a crumbly texture initially, but keep mixing until everything comes together seamlessly.
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Take small portions of dough and flatten them in your palm. Place a small spoonful of raspberry jam in the center, then fold the dough over to encase the filling and shape it into a ball. This step is where the magic happens; the jam becomes a hidden treasure.
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Place the cookies on a baking sheet lined with parchment paper, spacing them a couple of inches apart. They will spread slightly during baking, so give them room to breathe.
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Bake for 12-15 minutes or until the edges are lightly golden. The tremendous aroma will fill your kitchen, signaling that sweet moments are just around the corner.
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Allow the cookies to cool slightly on the baking sheet, then dust with extra powdered sugar before serving. The finishing touch adds a beautiful snowy effect, making these cookies look as delightful as they taste. Enjoy!
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