Raspberry Filled Almond Snowball Cookies 🍪🌨️
Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar, plus extra for dusting
- 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
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the Butter and Sugar:
- In a large mixing bowl, cream together the softened butter and 1/2 cup of powdered sugar until light and fluffy.
- Add Extracts:
- Mix in the vanilla extract and almond extract until well combined.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, chopped almonds, and salt.
- Mix Dry Ingredients into Wet:
- Gradually add the dry mixture to the butter mixture, mixing until just combined. The dough should be soft but not sticky.
- Shape the Cookies:
- Take a tablespoon of dough and flatten it in your palm. Place about 1/2 teaspoon of raspberry jam in the center and fold the dough around the jam to form a ball. Ensure the jam is completely enclosed.
- Bake the Cookies:
- Place the cookie balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the bottoms are lightly golden.
- Cool and Dust:
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Once cooled, dust generously with powdered sugar.
Prep Time: 15 minutes | Cook Time: 15 minutes | Servings: 24 cookies
Indulge in these delightful Raspberry Filled Almond Snowball Cookies, perfect for sharing with friends and family! 🍪🌨️