1. Preheat the Oven:
– Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream the Butter and Sugar:
– In a large mixing bowl, cream together the softened butter and 1/2 cup of powdered sugar until light and fluffy.
3. Add Extracts:
– Mix in the vanilla extract and almond extract until well combined.
4. Combine Dry Ingredients:
– In a separate bowl, whisk together the flour, chopped almonds, and salt.
5. Mix Dry Ingredients into Wet:
– Gradually add the dry mixture to the butter mixture, mixing until just combined. The dough should be soft but not sticky.
6. Shape the Cookies:
– Take a tablespoon of dough and flatten it in your palm. Place about 1/2 teaspoon of raspberry jam in the center and fold the dough around the jam to form a ball. Ensure the jam is completely enclosed.
7. Bake the Cookies:
– Place the cookie balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the bottoms are lightly golden.
8. Cool and Dust:
– Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Once cooled, dust generously with powdered sugar.
Prep Time: 15 minutes | Cook Time: 15 minutes | Servings: 24 cookies
Indulge in these delightful Raspberry Filled Almond Snowball Cookies, perfect for sharing with friends and family!
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