Description
Delicious raspberry filled almond snowball cookies.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup ground almonds
- 1/2 teaspoon salt
- 1/2 cup raspberry jam
- Additional powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together the butter and powdered sugar.
- Add vanilla extract and mix well.
- Combine flour, ground almonds, and salt; gradually add to the butter mixture.
- Form small balls of dough and flatten them.
- Place a small spoonful of raspberry jam in the center and fold the dough around it.
- Roll into balls and place on a baking sheet.
- Bake for 12-15 minutes until slightly golden.
- Let cool, then dust with powdered sugar.
Notes
- Store in an airtight container.
- These cookies freeze well.
- Adjust the jam quantity to your taste.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: raspberry filled almond snowball cookies