Description
These delightful cookies feature a tender, crumbly exterior with a juicy raspberry jam center, dusted in powdered sugar for a snowball look that delights kids and adults alike.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar, plus more for coating
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 cup finely ground almonds
- 1/4 teaspoon salt
- 1/2 cup seedless raspberry jam
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, ground almonds, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Roll a tablespoon of dough into a ball, make an indentation, and fill with 1/4 teaspoon of raspberry jam.
- Seal the filling by pinching the edges together; re-roll into a smooth ball.
- Place cookies on the prepared baking sheet and bake for 10-12 minutes, until lightly golden.
- Let cookies cool slightly, then transfer to a wire rack to cool completely.
- Once cooled, roll the cookies generously in powdered sugar, twice for best coverage.
- Serve and enjoy!
Notes
For best results, freeze unbaked dough balls and bake fresh when desired. Use seedless jam for a smoother bite.
- Prep Time: 30 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 7g
- Sodium: 45mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg