Raspberry Almond Snowball Cookies
Delightful cookies with a buttery texture and a fruity raspberry center, perfect for any occasion.
Servings: 24 cookies
Calories: 120kcal
Ingredients
Cookie Ingredients
- 1 cup unsalted butter, softened 2 sticks of butter
- 1/2 cup powdered sugar, plus more for coating Extra for dusting after baking
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 cup finely ground almonds
- 1/4 teaspoon salt
- 1/2 cup seedless raspberry jam Can substitute with other jam flavors
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and powdered sugar until the mixture is light and fluffy.
- Stir in the vanilla extract, ensuring it's well incorporated.
- In a separate bowl, whisk together the flour, ground almonds, and salt.
- Gradually add the dry mixture to the wet mixture, mixing until just combined.
- Roll about a tablespoon of dough into a ball, make an indentation in the center, and fill it with 1/4 teaspoon of raspberry jam.
- Pinch the edges together to seal the jam inside, and then re-roll the dough into a smooth ball.
Baking
- Place the cookies on the prepared baking sheet and bake for 10-12 minutes, or until they are lightly golden.
- Let the cookies cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
- Once cooled, roll the cookies generously in powdered sugar, making sure to do it twice for the best coverage.
Notes
Chill the dough for 30 minutes if it's too soft to roll. You can replace almonds with walnuts or pecans for a different flavor. Try different jam flavors for variety.