Raspberry Almond Snowball Cookies Recipe

In a mixing bowl, whisk together flour and salt. Set aside.

Add almonds to a food processor and process until finely ground to tiny bits. Set aside.

In the bowl of an electric stand mixer set with the paddle attachment, cream together butter and ½ cup powdered sugar until combined and smooth.

Mix in almond extract.

Slowly add in flour mixture and mix just until combined.

Mix in sliced almonds, folding with a spatula to combine.

Scoop dough out ½ a tablespoon at a time, then shape the dough into a ball.

Make a fairly deep indention with a finger or thumb.

Add ½ teaspoon of the jam in the center, then scoop out another ½ tablespoon of cookie dough to cover the jam.

Gently bring some of the dough down on the sides to seal the dough ball.

Transfer to a plate.

Repeat with the remaining dough.

Transfer dough balls to refrigerator then chill 1 hour and 30 minutes.

Preheat oven to 375 degrees F during last 15 minutes of chilling.

Transfer cookies to a baking sheet spacing them 2-inches apart.

Bake in preheated oven until set, about 11 to 13 minutes.

Remove from oven and allow to cool several minutes.

Pour the remaining 1½ cups powdered sugar into a small mixing bowl.

Lightly coat the warm cookies by carefully rolling them in the powdered sugar.

Transfer them to a wire rack to cool completely.

Roll once more in powdered sugar for the final coating.

Serve, and enjoy!