Description
Tender, buttery almond cookies rolled in powdered sugar and filled with sweet raspberry jam, creating a melt-in-your-mouth snowball treat.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 2 1/4 cups all-purpose flour
- 1 cup finely ground almonds or almond flour
- 1/4 tsp salt
- 1/2 cup raspberry jam
- 1 cup powdered sugar (for rolling)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Mix in vanilla and almond extract.
- Stir in flour, ground almonds, and salt until a soft dough forms.
- Scoop 1 tablespoon of dough, flatten it slightly, and place a small dot of raspberry jam (about 1/2 teaspoon) in the center.
- Wrap the dough around the jam and roll into a smooth ball. Repeat with remaining dough.
- Place balls on the prepared baking sheet and bake for 12–15 minutes, or until bottoms are lightly golden.
- Let cookies cool for 5 minutes, then roll them gently in powdered sugar.
- Once completely cooled, roll a second time for a snowy finish.
Notes
- Chill dough for 20 minutes if it feels too soft.
- Use seedless raspberry jam for smooth filling.
- Store cookies in an airtight container for up to a week.
- Try other fillings like apricot or strawberry jam.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American