Description
Delightful Raspberry Almond Snowball Cookies with a buttery almond base and a surprise of tart raspberry jam encased inside.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 cup finely ground almonds
- 1/4 teaspoon salt
- 1/4 teaspoon seedless raspberry jam (per cookie)
- Additional powdered sugar for coating
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the softened butter and powdered sugar until light and fluffy, then add vanilla extract.
- In another bowl, whisk together flour, ground almonds, and salt. Gradually add to the butter-sugar mixture until just combined.
- Roll tablespoon-sized balls of dough and create an indentation to fill with raspberry jam. Seal and form back into balls.
- Place the cookies on the baking sheet and bake for 10-12 minutes until lightly golden.
- Cool slightly, then roll in powdered sugar twice for a snowy effect.
Notes
Store in an airtight container at room temperature for up to 4 days or in the refrigerator for about a week.