Ingredients
Equipment
Method
Step-by-Step Instructions
- Cream together unsalted butter and powdered sugar in a large mixing bowl until light and fluffy (2-3 minutes).
- Add vanilla extract to the creamed mixture and blend until fully incorporated.
- Whisk together the all-purpose flour, finely ground almonds, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet mixture, mixing on low until just combined.
- Cover the dough with plastic wrap and refrigerate for at least 1 hour.
- Preheat oven to 350°F (175°C) during the last 15 minutes of chilling time.
- Roll tablespoon-sized portions of dough into balls with an indentation in each to hold the filling.
- Fill each indentation with blueberry jam, ensuring it doesn’t overflow during baking.
- Place cookie balls on a parchment-lined baking sheet and bake for 12-15 minutes.
- Cool on the baking sheet for 5 minutes, then roll in powdered sugar before transferring to a wire rack.
Nutrition
Notes
Ensure butter is fully softened for the best texture and blend evenly to avoid overmixing.