JAM FILLED SNOWBALL COOKIES RECIPES

Steps:

• Cream together softened butter and powdered sugar in a standalone mixer on medium speed, then add the vanilla.
• Whisk flour and salt in a separate bowl, and add slowly to mixer.
• Once blended, add the milk.
• Gather in a ball with hands and wrap in wax paper.
• Refrigerate for 1 hour.
• Preheat oven to 400 ºF.
• Once chilled, break off 2-inch pieces of dough with your hands.
• Massage into a ball by using your hands and rolling between your palms.
• Slice each ball in half.
• Using your thumbs, make an indentation in the center of each half.
• Add one half of a teaspoon of jam to each half, then press back together and pinch the seam with your index finger and thumb all around the ball.
• Gently roll the ball with your hands to smooth out the ball.
• Place on an ungreased cookie sheet and bake for 10 minutes.
• Transfer to a cooling rack, then coat each ball with powdered sugar by rolling them around in a shallow bowl.
• Cool for 30 minutes, then roll in the powdered sugar for a second coat.
• Store in an airtight container for 1 week, or up to 6 weeks in the freezer.

Steps:

• Cream together softened butter and powdered sugar in a standalone mixer on medium speed, then add the vanilla.
• Whisk flour and salt in a separate bowl, and add slowly to mixer.
• Once blended, add the milk.
• Gather in a ball with hands and wrap in wax paper.
• Refrigerate for 1 hour.
• Preheat oven to 400 ºF.
• Once chilled, break off 2-inch pieces of dough with your hands.
• Massage into a ball by using your hands and rolling between your palms.
• Slice each ball in half.
• Using your thumbs, make an indentation in the center of each half.
• Add one half of a teaspoon of jam to each half, then press back together and pinch the seam with your index finger and thumb all around the ball.
• Gently roll the ball with your hands to smooth out the ball.
• Place on an ungreased cookie sheet and bake for 10 minutes.
• Transfer to a cooling rack, then coat each ball with powdered sugar by rolling them around in a shallow bowl.
• Cool for 30 minutes, then roll in the powdered sugar for a second coat.
• Store in an airtight container for 1 week, or up to 6 weeks in the freezer.