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Raspberry Filled Almond Snowball Cookies
Ingredients
2 Cups All Purpose Flour
3/4 Cup Toasted Ground Almonds (See Notes Above)
Pinch of Salt
1 Cup Unsalted Butter At Room Temperature
1/2 Cup Powdered Sugar
1/2 Teaspoon Almond Extract
1/4 Cup Seedless Raspberry Jam
To Finish: Powdered Sugar
Instructions
In one bowl, stir together the flour, and salt.
In another bowl, using an electric hand mixer, cream the buttered powdered sugar until light and fluffy.
Add the almond extract.
Add the flour to the butter mixture and beat on low speed just until combined.
Stir in the ground almonds.
To shape the cookies, take two 1-inch pieces of dough and roll each into balls.
Using your fingers, create a hollow into each dough ball and using a very small spoon, add a scant half teaspoon of jam.
Put the two pieces of dough together enclosing the jam.
Use your fingers to pinch the dough together all around ensuring the jam is covered.
Gently reshape the cookie into a ball and place on parchment lined baking sheets.
Continue to use the rest of the dough shaping cookies in this manner.
Place the baking sheets in the refrigerator for 1 to 2 hours.
Preheat oven to 350 degrees F.
Bake the cookies until the bottoms just begin to brown, about 11 to 12 minutes.
Remove the cookies from the oven, and when they are just warm, roll in the powdered sugar.
Once completely cool, roll the cookies in the sugar once more.
Store the cookies in an airtight container.
Enjoy
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