Description
Tender, buttery almond snowball cookies filled with tart raspberry jam and dusted with powdered sugar, perfect for Christmas treats and holiday gifting.
Ingredients
Scale
- 1½ cups (180g) all-purpose flour
- ½ cup (50g) almond flour
- ¾ cup (170g) unsalted butter, softened
- ½ cup (60g) powdered sugar, plus extra for rolling
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ cup (80g) raspberry jam (seedless preferred)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, beat softened unsalted butter with ½ cup powdered sugar until light and fluffy, about 3-5 minutes.
- Mix in vanilla extract and salt.
- Gradually fold in all-purpose flour and almond flour until just combined; do not overmix.
- Scoop about 1 tablespoon of dough, flatten slightly, place about 1 teaspoon raspberry jam in the center, then fold dough around jam and roll into a ball. Place on baking sheet about 2 inches apart.
- Bake for 15-18 minutes until bottoms are golden and cookies feel set.
- Immediately roll warm cookies in powdered sugar to coat.
- Cool cookies completely on a wire rack, then roll in powdered sugar again for a snowy finish.
Notes
- Prep Time: 20 minutes
- Cook Time: 15-18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 5g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Raspberry Filled Almond Snowball, cookies, Christmas treats, holiday gifting