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
Instructions
- Preheat the Oven:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. - Make the Cookie Dough:
Cream Butter and Sugar:
In a large mixing bowl, cream the softened butter and powdered sugar together until light and fluffy.
Add Extracts:
Mix in the vanilla and almond extracts.
Combine Dry Ingredients:
In another bowl, whisk together the flour, ground almonds, and salt.
Mix:
Gradually add the dry mixture to the butter mixture, mixing until just combined. The dough should be soft but not sticky. - Form the Cookies:
Shape Dough:
Scoop about 1 tablespoon of dough and roll it into a ball. Make a small indentation in the center of each ball.
Fill with Jam:
Spoon a small amount of raspberry jam (about ½ teaspoon) into the indentation of each cookie.
Cover the Filling:
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. - Bake:
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. - Dust with Powdered Sugar:
Cool:
Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
Dust:
Once cooled, dust the cookies generously with powdered sugar.
Tips:
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.
Enjoy your Raspberry Filled Almond Snowball Cookies! They’re perfect for any occasion!