Description
Soft, buttery almond cookies filled with sweet raspberry jam and rolled in powdered sugar a festive snowball treat perfect for holidays or tea time.
Ingredients
1 cup unsalted butter, softened
1/2 cup powdered sugar (plus more for rolling)
1 tsp almond extract
2 cups all-purpose flour
1 cup finely ground almonds (or almond flour)
1/4 tsp salt
1/2 cup raspberry jam
Instructions
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together butter and powdered sugar until light and fluffy.
3. Mix in almond extract.
4. In a separate bowl, whisk together flour, ground almonds, and salt.
5. Gradually add dry ingredients to the butter mixture and mix until dough forms.
6. Scoop out small portions of dough and flatten slightly in your palm.
7. Place 1/2 teaspoon of raspberry jam in the center and fold the dough around it to form a ball.
8. Arrange cookies on the baking sheet about 1 inch apart.
9. Bake for 12–14 minutes, until lightly golden on the bottom.
10. Cool slightly, then roll warm cookies in powdered sugar to coat.
11. Once cooled completely, roll again for a snowy finish.
Notes
Use seedless raspberry jam for a smoother filling.
Store in an airtight container for up to a week.
Try substituting apricot or strawberry jam for variety.
- Prep Time: 20 mins
- Cook Time: 14 mins
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 2 cookies
- Calories: 140
- Sugar: 9g
- Sodium: 45mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: raspberry almond snowball cookies, holiday cookies, jam-filled cookies, almond desserts