Raspberry Filled Almond Snowball Cookies
Ingredients:
1 cup unsalted butter, softened
cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups all-purpose flour
teaspoon salt
1 cup finely chopped almonds
cup raspberry jam
1 cup powdered sugar for rolling
Directions:
Preheat the Oven:
Preheat your oven to 350F 175C and line two baking sheets with parchment paper.
Prepare the Dough:
In a large mixing bowl, beat the softened butter and powdered sugar until light and fluffy. Add the vanilla and almond extracts, mixing until well combined. Gradually incorporate the flour, salt, and chopped almonds into the butter mixture, stirring until the dough comes together. If the dough feels too soft, chill it in the refrigerator for 15-20 minutes.
Shape the Cookies:
Scoop out about a tablespoon of dough and flatten it into a small disk. Place teaspoon of raspberry jam in the center, then fold the edges of the dough around the jam to form a ball. Ensure the edges are sealed well to prevent leaks.
Bake:
Arrange the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the bottoms are lightly golden.
Cool and Roll:
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack. Once slightly cooled, roll the cookies in powdered sugar to coat them generously.
Serve and Enjoy:
Serve these cookies with tea, coffee, or as part of a holiday cookie platter.
Nutritional Information:
Prep Time: 20 minutes Cook Time: 15 minutes Total Time: 35 minutes
Calories: Approximately 120 kcal per cookie
Servings: 24 cookies