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 all-purpose flour, salt, and chopped almonds.
5. Mix Dry Ingredients with Wet:
– Gradually add the dry mixture to the butter mixture, mixing until just combined. The dough will be crumbly.
6. Shape the Cookies:
– Take about a tablespoon of dough and flatten it in your palm. Place a small 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 1 inch apart. Bake for 12-15 minutes, or until the bottoms are lightly golden.
8. Cool and Dust:
– Allow the cookies to 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: 20 minutes | Cook Time: 15 minutes | Servings: 24 cookies
Indulge in these delightful Raspberry Filled Almond Snowball Cookies, perfect for sharing or enjoying with a cup of tea!
