Raspberry Almond Snowball Cookies (Print)
Buttery almond cookies with raspberry jam and powdered sugar. Sweet, delicate, and irresistible.
# Ingredients:
→ Dough
01 -
1 cup unsalted butter, softened
02 -
1 cup powdered sugar
03 -
1 teaspoon vanilla extract
04 -
1 teaspoon almond extract
05 -
1 cup all-purpose flour
06 -
1 cup finely chopped almonds
07 -
1 teaspoon salt
→ Filling
08 -
1 cup raspberry jam
→ Topping
09 -
Additional powdered sugar for dusting
# Directions:
01 -
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
02 -
In a large mixing bowl, cream the softened butter and 1/2 cup of powdered sugar together using a hand mixer or stand mixer on medium speed until light and fluffy.
03 -
Add in the vanilla and almond extracts, continuing to mix until well combined.
04 -
In another bowl, whisk together the all-purpose flour, chopped almonds, and salt until evenly distributed.
05 -
Gradually add the dry mixture to the butter mixture, mixing on low speed until just combined. Be careful not to overmix.
06 -
Using your hands, form small balls of dough about a tablespoon in size.
07 -
Make an indent in the center of each dough ball and fill it with a small amount of raspberry jam (about 1/4 teaspoon), then carefully pinch the dough around the jam to seal it.
08 -
Place the filled cookie balls onto the prepared baking sheet, spacing them about 2 inches apart.
09 -
Bake in the preheated oven for about 15 to 20 minutes or until the edges are lightly golden.
10 -
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
11 -
After the cookies have cooled, dust them generously with additional powdered sugar before serving.