Raspberry-Filled Almond Snowball Cookies
These delightful cookies feature a burst of raspberry jam hidden inside a tender almond cookie, dusted with powdered sugar, perfect for gatherings or cozy afternoons.
Ingredients
For the cookies
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 cup ground almonds Can be omitted for a nut-free option.
- 1/4 teaspoon salt
- 1/2 cup raspberry jam Can be substituted with blueberry or strawberry jam.
- Additional powdered sugar for dusting
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Add the almond extract and mix until well combined.
- Gradually add the flour, ground almonds, and salt, then mix until a soft dough forms.
- Take a small amount of dough, flatten it in your hand, place a small dollop of raspberry jam in the center, fold the dough over it and roll it into a ball.
- Place the cookies on the prepared baking sheet and bake for 12-15 minutes or until lightly golden.
- Once out of the oven, let the cookies cool slightly, then roll them in powdered sugar before serving.
Notes
Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze in an airtight container layered with parchment paper.