Raspberry Almond Snowball Cookies (Print-Friendly Format)

Buttery almond cookies filled with raspberry jam and finished in powdered sugar for a festive treat.

# Ingredients You’ll Need:

→ Cookie Dough

01 - 225 grams unsalted butter, softened
02 - 60 grams powdered sugar, plus extra for coating
03 - 1 teaspoon vanilla extract
04 - 280 grams all-purpose flour
05 - 100 grams finely ground almonds
06 - 1/4 teaspoon salt

→ Filling

07 - 120 grams seedless raspberry jam

# How to Make It:

01 - Preheat oven to 175°C and line a baking sheet with parchment paper.
02 - In a large mixing bowl, beat the softened butter and powdered sugar until pale and fluffy.
03 - Mix in the vanilla extract until fully blended.
04 - In a separate bowl, whisk together all-purpose flour, finely ground almonds, and salt.
05 - Gradually mix the dry ingredients into the creamed butter mixture until just combined.
06 - Scoop one tablespoon of dough, form into a ball, make an indentation, and fill with 1/4 teaspoon raspberry jam.
07 - Pinch dough around the filling to seal, then roll gently between palms to re-shape into a smooth ball.
08 - Place balls on the prepared baking sheet, spaced evenly.
09 - Bake for 10-12 minutes until the bottoms are lightly golden but tops remain pale.
10 - Allow cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
11 - Roll completely cooled cookies in additional powdered sugar, ensuring generous coverage. Repeat for best results.

# Extra Tips:

01 - Double rolling the cookies in powdered sugar enhances the classic snowball finish and flavor.

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