Description
Indulge in the buttery, melt-in-your-mouth goodness of these Raspberry-Filled Almond Snowball Cookies. The perfect balance of sweet and tart, these festive treats are ideal for any gathering or as a cozy afternoon snack.
Ingredients
– 1 cup unsalted butter, softened
– 3/4 cup powdered sugar, plus more for dusting
– 1 teaspoon vanilla extract
– 1/4 teaspoon almond extract
– 2 cups all-purpose flour
– 1/2 teaspoon salt
– 1 cup raspberry jam or preserves
– 1 cup sliced almonds
Instructions
1. – Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. – In a large bowl, beat the butter and 3/4 cup powdered sugar until light and fluffy, about 2-3 minutes. Mix in the vanilla and almond extracts.
3. – In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
4. – Scoop tablespoon-sized balls of dough and place them about 2 inches apart on the prepared baking sheets.
5. – Use your thumb or the back of a spoon to make an indentation in the center of each dough ball. Fill each indentation with about 1 teaspoon of raspberry jam.
6. – Bake for 12-14 minutes, or until the cookies are lightly golden on the bottom. Allow to cool on the baking sheets for 5 minutes before transferring to a wire rack.
7. – Once cooled, dust the cookies generously with powdered sugar. Sprinkle the sliced almonds on top.
Notes
For a more festive look, you can roll the cooled cookies in powdered sugar before adding the sliced almonds. The cookies can be stored in an airtight container for up to 5 days.
- Prep Time: 15
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: American