Raspberry Filled Almond Snowball Cookies

Ingredients

1 cup unsalted butter, softened

½ cup powdered sugar (plus more for dusting)

1 tsp vanilla extract

1 tsp almond extract

2 ¼ cups all-purpose flour

½ cup ground almonds (or almond flour)

¼ tsp salt

½ cup raspberry jam or preserves

 

 

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, cream the softened butter and powdered sugar together until light and fluffy.

Mix in the vanilla and almond extracts.

In another bowl, whisk together the flour, ground almonds, and salt.

Gradually add the dry mixture to the butter mixture, mixing until just combined. The dough should be soft but not sticky.

Scoop about 1 tablespoon of dough and roll it into a ball. Make a small indentation in the center of each ball.

Spoon a small amount of raspberry jam (about ½ teaspoon) into the indentation of each cookie.

Take another small piece of dough, flatten it slightly, and place it over the jam to cover it. Roll it back into a ball, ensuring the jam is enclosed.

Place the filled cookie balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 15-18 minutes, or until the bottoms are lightly golden.

Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.

Once cooled, dust the cookies generously with powdered sugar.

For a fun variation, you can substitute the raspberry jam with other fruit jams like apricot or strawberry.

 

Store the cookies in an airtight container at room temperature for up to a week.

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