Description
Tender almond shortbread snowball cookies filled with sweet raspberry jam and coated in powdered sugar for a festive holiday treat.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 tsp almond extract
- 2 cups all-purpose flour
- 1/2 cup finely ground almonds or almond flour
- 1/4 tsp salt
- 1/3 cup raspberry jam (seedless preferred)
- 1 cup powdered sugar for rolling
Instructions
- 1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- 2. In a large bowl, cream butter and powdered sugar until light and fluffy.
- 3. Mix in almond extract.
- 4. In a separate bowl, combine flour, ground almonds, and salt.
- 5. Add dry ingredients to the butter mixture and mix until a soft dough forms.
- 6. Scoop a tablespoon of dough, flatten it slightly, and add a small dab of raspberry jam in the center.
- 7. Wrap the dough around the jam, rolling gently to seal and form a ball.
- 8. Place on the baking sheet and repeat with remaining dough.
- 9. Bake for 12–14 minutes or until the bottoms are lightly golden.
- 10. Cool for 5 minutes, then roll warm cookies in powdered sugar.
- 11. Once fully cooled, roll in powdered sugar a second time for a snowy finish.
Notes
- Keep the jam portions small to prevent leaking.
- Chill the dough briefly if it becomes too soft to handle.
- Store cookies in an airtight container for up to 1 week; flavor improves after a day.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: snowball cookies, almond cookies, raspberry cookies, holiday baking