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Raspberry Almond Snowball Cookies

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Delightful cookies with a buttery dough and a burst of raspberry jam, perfect for holiday platters or as a special snack.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup powdered sugar, plus more for coating
  • 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

Instructions

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
  3. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, ground almonds, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Roll a tablespoon of dough into a ball, make an indentation in the center, and fill it with 1/4 teaspoon of raspberry jam.
  7. Seal the filling by pinching the edges together, then re-roll into a smooth ball.
  8. Place cookies on the prepared baking sheet and bake for 10-12 minutes, until lightly golden.
  9. Let cookies cool slightly on the baking sheet, then transfer to a wire rack to cool completely.
  10. Once cooled, roll the cookies generously in powdered sugar, twice for best coverage.

Notes

Store cookies in an airtight container at room temperature for up to a week. They can be frozen for longer storage, separated with parchment paper.

Nutrition

Find it online: https://voxrecipes.com/raspberry-almond-snowball-cookies-recipe/