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Introduction
If you're searching for a cookie that’s as delightful to the eyes as it is to the taste buds, look no further than Raspberry-Filled Almond Snowball Cookies. These sweet, buttery treats combine the nutty richness of almonds with the fruity tartness of raspberry jam, encased in a delicate dusting of powdered sugar. Perfect for holiday gatherings or as a thoughtful homemade gift, these cookies are as elegant as they are delicious.
Ingredients
For the cookie dough:
1 cup (2 sticks) unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon almond extract
2 cups all-purpose flour
1/2 cup finely ground almonds (or almond flour)
1/4 teaspoon salt
For the filling:
1/3 cup raspberry jam
For the coating:
1 cup powdered sugar
Directions
Prepare the Dough
In a large mixing bowl, cream the butter and powdered sugar until light and fluffy.
Mix in the almond extract, then gradually add the flour, ground almonds, and salt. Stir until a soft dough forms.
Wrap the dough in plastic wrap and refrigerate for 1 hour, or until firm.
Shape the Cookies
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Scoop out 1 tablespoon of dough and flatten it into a small disk. Add 1/4 teaspoon of raspberry jam to the center, then gently fold the edges over to encase the jam, forming a ball.
Place the balls on the baking sheet, spacing them about 1 inch apart.
Bake
Bake for 12-15 minutes, or until the bottoms are lightly golden. Remove the cookies from the oven and let them cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
Coat in Sugar
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