Ingredients:
1 cup unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon almond extract
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup raspberry jam (seedless preferred)
1/2 cup powdered sugar (for coating)
Instructions:
- Preheat Oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. - Cream Butter and Sugar:
In a large mixing bowl, beat the softened butter and powdered sugar together until light and fluffy. Mix in the almond extract. - Add Dry Ingredients:
Gradually add the flour and salt, mixing until the dough comes together. The dough will be soft but not sticky. - Form the Cookies:
Scoop out 1 tablespoon of dough and flatten it in your palm. Add a small dollop (about 1/4 teaspoon) of raspberry jam to the center. Carefully fold the dough around the jam, sealing it completely, and roll into a ball. Place on the prepared baking sheet. - Bake:
Bake for 12-15 minutes, or until the bottoms are lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. - Coat with Powdered Sugar:
Once the cookies are completely cool, roll them in powdered sugar to create the signature “snowball” look. - Serve and Store:
Store in an airtight container at room temperature for up to a week. These cookies also freeze well for up to 3 months.
Tips:
Be gentle when handling the dough to avoid breaking the seal and losing the jam.
Experiment with different fillings like apricot, strawberry, or even Nutella for variety.
These cookies are festive, buttery, and filled with a sweet surprise in every bite!
