Raspberry Almond Snowball Cookies
Delicious buttery cookies filled with raspberry jam and topped with powdered sugar, perfect for cozy gatherings.
Ingredients
For the dough
- 1 cup unsalted butter, softened Ensure it’s at room temperature for easy creaming.
- 1/2 cup powdered sugar Adds a sweet, melt-in-your-mouth texture.
- 1 teaspoon vanilla extract Brings warmth and depth to the flavor.
- 2 cups all-purpose flour The backbone of cookie dough.
- 1/2 cup finely chopped almonds Adds a delightful crunch.
- 1/4 teaspoon salt Enhances the sweet flavors.
- 1/2 cup raspberry jam Use your favorite jam for filling.
- to taste cup powdered sugar for dusting Creates the snowball effect.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Mix in the vanilla extract.
- Gradually stir in the flour, finely chopped almonds, and salt until just combined.
- Take small portions of dough and shape them into balls (about an inch in diameter).
- Create a small indent on top of each cookie for the raspberry jam.
- Fill each indent with a small amount of raspberry jam.
- Place the cookies on the prepared baking sheet and bake for 15-20 minutes.
- Allow cookies to cool slightly on the baking sheet, then dust them generously with powdered sugar before serving.
Notes
Make sure your butter is softened properly for the best texture. You can substitute chopped pistachios or walnuts for a twist.