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Raspberry Filled Almond Snowball Cookies
Ingredients
- For the Cookies:
- 1 cup unsalted butter, softened
- ½ cup powdered sugar (plus more for dusting)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 ¼ cups all-purpose flour
- ½ cup ground almonds (or almond flour)
- ¼ teaspoon salt
- ½ cup raspberry jam or preserves
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Directions
Preheat the Oven:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Make the Cookie Dough:
- In a large bowl, cream the softened butter and powdered sugar until light and fluffy.
- Mix in the vanilla and almond extracts.
- In a separate bowl, whisk together the flour, ground almonds, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined. The dough should be soft but not sticky.
Form the Cookies:
- Scoop about 1 tablespoon of dough and roll it into a ball. Make a small indentation in the center.
- Spoon ½ teaspoon of raspberry jam into the indentation.
- Take another small piece of dough, flatten it, and cover the jam. Roll it back into a ball, making sure the jam is fully enclosed.
Bake:
- Place the filled dough balls on the prepared baking sheet, spaced about 2 inches apart.
- Bake for 15-18 minutes, or until the bottoms are lightly golden.
Dust with Powdered Sugar:
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, dust generously with powdered sugar.
Tips:
- You can substitute raspberry jam with apricot, strawberry, or your favorite fruit jam.
- Store in an airtight container at room temperature for up to a week.
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