Description
Raspberry filled almond snowball cookies are soft, buttery treats with a sweet raspberry center.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1 cup finely chopped almonds
- 1/4 teaspoon salt
- 1/2 cup raspberry jam
- Extra powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, cream butter and powdered sugar.
- Add almond extract and mix well.
- Gradually add flour, salt, and chopped almonds. Mix until combined.
- Form dough into small balls and place on baking sheet.
- Make a small indentation in each ball and fill with raspberry jam.
- Bake for 15-18 minutes or until lightly golden.
- Cool slightly and dust with powdered sugar before serving.
Notes
- Use seedless raspberry jam for a smooth filling.
- You can substitute walnuts for almonds if preferred.
- Store in an airtight container for up to one week.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: raspberry filled almond snowball cookies