Raspberry Filled Almond Snowball Cookies

Raspberry Filled Almond Snowball Cookies

Instructions

1. Prepare the dough:

   • In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
   • Mix in the almond extract.
   • Gradually add the all-purpose flour, ground almonds, and salt. Mix until a soft dough forms.

2. Chill the dough:

   • Cover the dough with plastic wrap and refrigerate for 30 minutes to firm up for easier handling.

3. Preheat the oven:

   • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

4. Assemble the cookies:

   • Take about 1 tablespoon of dough and flatten it into a small disc in your palm.
   • Place a small dollop (about 1/4 teaspoon) of raspberry jam in the center.
   • Carefully fold the edges of the dough over the jam and roll it into a ball, ensuring the jam is fully enclosed.
   • Place the cookie ball on the prepared baking sheet. Repeat with the remaining dough.

5. Bake:

   • Bake the cookies for 12-15 minutes, or until the edges are just starting to turn golden.
   • Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

6. Coat in powdered sugar:

   • Once the cookies are completely cool, roll them generously in powdered sugar until well-coated.

Tips for Success

• Seal tightly: Ensure the jam is fully enclosed to prevent it from leaking during baking.
• Cool before rolling: If the cookies are too warm, the powdered sugar may melt and create a sticky coating.
• Storage: Store in an airtight container for up to 5 days.

Conclusion

These Raspberry Filled Almond Snowball Cookies are a holiday favorite that combines the buttery richness of a snowball cookie with the sweet surprise of raspberry jam. They’re perfect for cookie swaps, holiday platters, or enjoying with a warm cup of tea. Share these delightful bites of joy with friends and family this season!