Raspberry Almond Snowball Cookies
Melt-in-your-mouth snowball cookies with a sweet, surprising jam center. These cookies feature a raspberry almond flavor combo, perfect for holiday celebrations. They may require a bit more time and effort, but they’re worth it for the delicious result!
Ingredients
- 2 cups 248g all-purpose flour
- ½ tsp salt
- ¾ cup 76g sliced almonds
- 1 cup 226g unsalted butter, softened
- ½ cup 60g powdered sugar
- ½ tsp almond extract
- 6 Tbsp 115g seedless raspberry jam
- 1 ½ cups 170g powdered sugar
Instructions
- In a mixing bowl, whisk together flour and salt, set aside.
- Process almonds in a food processor until finely ground.
- Cream together butter and 1/2 cup powdered sugar until smooth. Add almond extract and mix.
- Gradually add the flour mixture and mix until combined. Fold in the ground almonds.
- Scoop dough into 1/2 tablespoon portions. Shape into a ball and create an indentation in each with your finger. Fill with 1/2 tsp jam.
- Add another 1/2 tablespoon of dough, shape into a ball, and seal over the jam.
- Chill dough balls for 1.5 hours, then bake at 375°F for 11-13 minutes.
- Once baked, roll the warm cookies in powdered sugar and allow to cool. Roll again for a thicker coating.
Notes
- The dough should be soft but not sticky. Adjust with more flour if too sticky, or milk if too dry.
- Handle the cookies gently as they can be fragile.
- Best served the day they are baked for the best texture.