Recipe: Raspberry Almond Snowball Cookies

Ingredients

Whisk together flour and salt in a mixing bowl and set aside.
Process sliced almonds in a food processor until finely ground.
In an electric mixer, cream together butter and ½ cup powdered sugar until smooth, then mix in almond extract.
Gradually add the flour mixture and mix until combined, then fold in the ground almonds.
Scoop out ½ tablespoon of dough, shape it into a ball, and create a deep indentation for the jam.
Fill the indentation with ½ teaspoon of jam, then top with another ball of dough and seal the edges.
Chill the dough balls in the refrigerator for 1 hour and 30 minutes.
Preheat the oven to 375°F during the last 15 minutes of chilling.
Place the chilled dough balls on a baking sheet, spaced 2 inches apart, and bake for 11-13 minutes.
Allow cookies to cool slightly, then roll them in powdered sugar while warm and transfer to a wire rack to cool completely.

Servings

Calories

112

Total fat

Total carbohydrates

17g

Total protein

Sodium

40mg

Cholesterol

8mg