Description
These buttery almond snowball cookies have a surprise raspberry filling that bursts with flavor! They’re delicate, melt-in-your-mouth treats, perfect for the holidays or special occasions.
Ingredients
Units
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For the Cookies:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup finely ground almonds
- 1/2 cup raspberry jam (or fresh raspberries)
For Coating:
- 1 cup powdered sugar (for dusting)
Instructions
- Preheat oven: Set to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter & sugar: In a bowl, beat butter and powdered sugar until smooth and creamy.
- Add flavors: Mix in vanilla extract and almond extract.
- Combine dry ingredients: In another bowl, whisk flour, salt, and ground almonds. Gradually mix into the wet ingredients until dough forms.
- Shape the cookies: Take a tablespoon of dough, flatten it, place 1/2 teaspoon of raspberry jam in the center, and gently wrap the dough around the jam, sealing it into a ball.
- Bake: Arrange on a baking sheet and bake for 12-14 minutes until the edges are lightly golden.
- Cool & coat: Let cookies cool for 5 minutes, then roll them in powdered sugar while still warm. Dust again once fully cooled for a snowy effect.
- Enjoy!
Notes
- For a crunchier texture, chill the dough for 30 minutes before baking.
- You can use fresh raspberries instead of jam for a natural tartness.
- Store in an airtight container for up to a week.
