Almond & Raspberry Jam Cookies
These almond sugar cookies are topped with raspberry jam, chopped almonds and drizzled with white chocolate! They're easy, delicious, and perfect for holiday parties!
Servings:18 servings
Ingredients
- ⅓ cup butter, softened
- 1 cup sugar
- ⅓ cup oil
- 1 tablespoon milk
- 1 teaspoon almond extract
- 1 ½ teaspoons baking soda
- 1 ½ cups flour
- ¼ teaspoon salt
- 1 cup raspberry jam
- 1 tablespoon almonds, chopped
- ¼ cup white chocolate chips, melted
Instructions
- Preheat oven to 375. In a medium bowl combine baking soda, flour, and salt. In a larger bowl cream together butter and sugar. Mix in oil, milk, and, almond extract.
- Drop tablespoon-sized dollops of dough onto greased cookie sheet. Bake 10 minutes or until the edges begin to brown slightly. Allow to cool.
- Top each cookie with about 1 tablespoon raspberry jam. Sprinkle chopped almonds on top. Drizzle with white chocolate. Store in airtight container and serve at room temperature.
Notes
Store in airtight container at room temperature for 2 days or chilled in the fridge up to 1 week.
Nutrition
Calories: 191 kcal, Carbohydrates: 34 g, Protein: 2 g, Fat: 6 g, Saturated Fat: 1 g, Trans Fat: 1 g, Cholesterol: 1 mg, Sodium: 137 mg, Potassium: 44 mg, Fiber: 1 g, Sugar: 22 g, Vitamin A: 9 IU, Vitamin C: 2 mg, Calcium: 18 mg, Iron: 1 mg