Blueberry-Filled Almond Snowball Cookies

Servings: 24 cookies

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Difficulty: Easy

Equipment Needed:

- Large baking sheet

- Mixing bowls

- Measuring cups and spoons

- Hand mixer

- Rolling pin

Ingredients:

- 1 cup unsalted butter, softened

- 1/2 cup powdered sugar

- 1 teaspoon almond extract

- 2 cups all-purpose flour

- 1/2 cup finely chopped almonds

- 1/2 cup blueberry jam

- Additional powdered sugar for coating

Directions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a mixing bowl, cream together the butter and powdered sugar until light and fluffy.

3. Add in the almond extract and gradually mix in the flour until a dough forms.

4. Stir in the chopped almonds until well combined.

5. Take a small portion of dough and flatten it slightly in your palm. Add a small amount of blueberry jam in the center, then fold the dough over to encase the jam completely. Roll it into a ball.

6. Repeat the process for the remaining dough.

7. Place the filled cookie balls on the prepared baking sheet and bake for 12-15 minutes until the edges are lightly golden.

8. Allow the cookies to cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.

9. Once cooled, roll the cookies in powdered sugar until completely coated.

Recipe Tips:

- Ensure the blueberry jam is thick and not runny to prevent it from leaking out of the cookies during baking.

- You can substitute the blueberry jam with any other jam flavor of your choice.

- For a nut-free version, you can omit the almonds and replace them with shredded coconut.

Storage Instructions:

Store the cookies in an airtight container at room temperature for up to 5 days.