Description
Delicious almond cookies filled with raspberry jam and dusted with powdered sugar.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup almond flour
- 1/2 teaspoon salt
- 1/2 cup raspberry jam
- Additional powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream the butter and powdered sugar until smooth.
- Add vanilla extract and mix well.
- In another bowl, combine all-purpose flour, almond flour, and salt.
- Gradually add the dry ingredients to the butter mixture and mix until combined.
- Chill the dough for 30 minutes.
- Shape the dough into small balls and flatten each ball.
- Place a small teaspoon of raspberry jam in the center of each flattened ball.
- Fold the edges over the jam and shape back into a ball.
- Place on a baking sheet and bake for 12-15 minutes until lightly golden.
- Allow to cool slightly and dust with powdered sugar before serving.
Notes
- Store in an airtight container for up to a week.
- You can substitute raspberry jam with any berry jam of your choice.
- Ensure butter is at room temperature for better mixing.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: raspberry filled almond snowball cookies