These almond-scented cookies are delicate and melt in your mouth. The raspberry jam adds a fruity contrast to the buttery base, while the powdered sugar coating gives them that signature “snowball” appearance.
Ingredients
For the Cookies:
1 cup unsalted butter (softened) – The base of the dough, giving the cookies their buttery flavor and crumbly texture.
1/4 cup powdered sugar – Adds sweetness to the cookie dough.
1 teaspoon vanilla extract – For flavor.
1 teaspoon almond extract – Enhances the almond flavor in the dough.
2 cups all-purpose flour – The main structure for the cookie dough.
1/2 cup finely chopped almonds (or almond meal) – For texture and a subtle nutty flavor.
1/4 teaspoon salt – Balances the sweetness of the dough.
For the Filling:
1/2 cup raspberry jam – Sweet and tart, this jam is the perfect filling to complement the almond flavor.
For Rolling:
1 cup powdered sugar – To coat the cookies, giving them their “snowball” appearance.
Instructions
1. Make the Cookie Dough:
Preheat your oven to 350°F (175°C).
In a large mixing bowl, cream together the softened butter and 1/4 cup powdered sugar using a hand mixer or stand mixer until light and fluffy.
Add the vanilla extract, almond extract, and mix to combine.
Gradually add the flour, salt, and chopped almonds, mixing until a dough forms. It will be soft but manageable.
2. Shape the Cookies:
Scoop out about 1 tablespoon of dough and roll it into a ball. Use your finger or the end of a spoon to make a small indentation in the center of each dough ball.
Fill the indentation with about 1/2 teaspoon of raspberry jam.
Gently fold the dough around the jam, then roll the dough ball again to seal in the filling.
