Creating Raspberry Filled Almond Snowball Cookies involves these straightforward steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. Cream Butter and Sugar: In a large bowl, cream together the softened butter and ⅓ cup of powdered sugar until light and fluffy.

3. Add Extracts: Mix in the vanilla extract and almond extract until well combined.

4. Combine Dry Ingredients: In another bowl, combine the flour, finely chopped nuts, and salt. Gradually add this mixture to the butter mixture, blending until the dough comes together.

5. Chill the Dough: Cover the dough with plastic wrap and refrigerate for about 30 minutes to make it easier to handle.

6. Shape Cookies: Once chilled, scoop a tablespoon of dough and flatten it in your palm. Place a small dollop of raspberry jam in the center, then fold the dough around the jam and roll it into a ball.

7. Bake: Place the cookie balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 15-20 minutes or until the bottoms are lightly golden.

8. Cool: Remove from the oven and allow cookies to cool for 10 minutes on the baking sheet.

9. Dust with Sugar: Roll the warm cookies in powdered sugar while they are still warm, ensuring they are fully coated.

10. Serve: Allow the cookies to cool completely on a wire rack before serving or storing.

Following these simple instructions will guarantee that your Raspberry Filled Almond Snowball Cookies turn out perfectly each time.