Raspberry Almond Filled Snowballs – Jammy, Nutty...

Ingredients

• • 1 ⅞ cup (2 sticks) unsalted butter, softened
• • 1 ⅞ cup powdered sugar
• • 2 ⅞ cups all-purpose flour
• • ⅞ teaspoon almond extract
• • Pinch of salt
• • 1 ⅞ cup raspberry-almond jam
• • ⅞ cup powdered sugar (for coating)

Instructions

1. 1

   In a large bowl, cream butter and powdered sugar until light and fluffy. Add flour, almond extract, and salt. Mix until a dough forms. Chill for 30 minutes.

2. 2

   Roll dough into 1-inch balls. Use your thumb to create a small indentation in each ball. Fill each with about 1 teaspoon of raspberry-almond jam. Seal by rolling the edges together.

3. 3

   Place cookies on a baking sheet lined with parchment paper. Chill for 10 minutes. Bake at 350°F (175°C) for 10-12 minutes, or until golden brown.

4. 4

   While cookies are still warm, roll them in powdered sugar for a sweet finish.

5. 5

   Cool completely and store in an airtight container for up to 3 days.