Description
Festive, melt-in-your-mouth cookies with a luscious raspberry filling, perfect for any occasion.
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 your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the softened butter and powdered sugar until light and fluffy.
- Stir in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the flour, ground almonds, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined.
- Roll a tablespoon of dough into a ball and make an indentation in the center. Fill with 1/4 teaspoon of raspberry jam.
- Seal the filling by pinching the edges together and re-roll into a smooth ball.
- Place the cookies on the baking sheet and bake for 10-12 minutes until lightly golden.
- Allow cookies to cool slightly on the baking sheet before transferring to a wire rack to cool completely.
- Once cooled, roll the cookies generously in powdered sugar, twice for a perfect coating.
Notes
Store in an airtight container for up to one week, refrigerate for two weeks, or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, dessert, raspberry, almond, snowball cookies