Description
Delicious raspberry almond snowball cookies that melt in your mouth.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar, plus extra for rolling
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 cup finely chopped almonds
- 1/4 teaspoon salt
- 1/2 cup raspberry jam (or your choice of jam)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
- In a large mixing bowl, beat the softened butter and powdered sugar together until light and fluffy.
- Mix in the vanilla and almond extracts until well combined.
- Slowly add the flour, chopped almonds, and salt to the butter mixture. Stir until the dough forms.
- Wrap the dough in plastic wrap and refrigerate for about 30 minutes. This makes it easier to handle.
- Remove the dough from the fridge. Scoop tablespoon-sized portions and roll them into balls.
- Make a small indentation in the center of each ball and fill it with a small amount of raspberry jam.
- Carefully reshape the cookie ball to seal in the jam and roll it lightly between your hands.
- Place the cookies on the prepared baking sheet and bake for 15-20 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on a wire rack. Once cool, roll them in powdered sugar for that classic snowball look.
Notes
- Chilling the dough helps make it easier to shape the cookies.
- Feel free to substitute the raspberry jam with any jam of your choice.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg