Description

These Raspberry-Filled Almond Snowball Cookies are buttery, melt-in-your-mouth cookies with a surprise raspberry center. Dusted in snowy powdered sugar, they’re festive, elegant, and totally irresistible for the holidays.

Ingredients

1 cup unsalted butter, softened

1/2 cup powdered sugar (plus more for coating)

1 teaspoon almond extract

2 1/4 cups all-purpose flour

1/4 teaspoon salt

1/2 cup finely chopped almonds or almond flour

1/3 cup seedless raspberry jam

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Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. In a large bowl, cream butter and powdered sugar until light and fluffy.

3. Add almond extract and mix until combined.

4. Gradually mix in flour, salt, and chopped almonds until a soft dough forms.

5. Scoop 1 tablespoon of dough and flatten it in your hand. Place 1/2 teaspoon raspberry jam in the center. Fold dough around the jam and roll into a ball.

6. Place on prepared baking sheet, spacing 1 inch apart.

7. Bake for 14–16 minutes, until bottoms are lightly golden.

8. Cool on pan for 5 minutes, then roll in powdered sugar while still warm.

9. Let cool completely, then roll again in powdered sugar for a snowy finish.

Notes

Be careful not to overfill or jam will leak out.

For extra almond flavor, use almond flour instead of chopped almonds.

Cookies can be made 1–2 days ahead and stored in an airtight container.