Follow these simple steps to create your perfect batch of Raspberry-Filled Almond Snow Cookies:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper.

2. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.

3. Add Extract: Mix in the almond extract, ensuring it’s well combined with the butter and sugar mixture.

4. Incorporate Flour: Gradually add the flour to the mixture. Stir until a soft dough forms.

5. Chill the Dough: Once the dough is formed, cover it with plastic wrap and chill in the refrigerator for 20 minutes. This will make it easier to handle.

6. Shape the Cookies: Take the chilled dough and scoop out tablespoon-sized amounts. Roll them into balls and place them on the prepared baking sheets, leaving enough space between them.

7. Make an Indentation: Using your thumb or the back of a teaspoon, create a small indentation in the center of each cookie.

8. Fill the Indentations: Spoon a small amount of raspberry jam into the center of each cookie indentation.

9. Bake: Place the baking sheets in the preheated oven and bake for 15-20 minutes, or until the edges are lightly golden.

10. Cool and Dust: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes. Transfer to a wire rack to cool completely. Before serving, dust with powdered sugar.

By following these steps, you’ll effortlessly create a delightful batch of Raspberry-Filled Almond Snow Cookies!