Description
Delight in these Raspberry-Filled Almond Snowball Cookies, tender buttery cookies with a nutty almond flavor and a sweet burst of raspberry jam inside. Rolled in powdered sugar for a festive snowy finish, they’re perfect for holiday treats or anytime you want a delicate, melt-in-your-mouth dessert.
Ingredients
Scale
For the Cookies:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar, plus extra for rolling
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1 cup finely ground almonds (almond meal)
- 1/4 teaspoon salt
- 1/2 cup raspberry jam (seedless or strained for smooth filling)
For Garnish:
- Fresh raspberries (optional, for garnish)
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure the cookies don’t stick during baking.
- Cream the Butter and Sugar: In a large mixing bowl, combine the softened butter and 1/2 cup powdered sugar. Cream them together using a mixer or spatula until smooth and fluffy, about 2 minutes.
- Add the Almond Flavor: Stir in the almond extract until evenly incorporated, releasing a fragrant almond aroma.
- Prepare the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground almonds, and salt to ensure even distribution.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the butter mixture, mixing gently until a soft dough forms. Avoid overmixing for tender cookies.
- Make the Cookie Balls: Scoop about 1 tablespoon of dough and flatten it slightly in the palm of your hand, preparing to fill it.
- Add the Raspberry Jam: Place about 1/2 teaspoon of raspberry jam in the center of the flattened dough. Carefully fold the edges over the jam, sealing it well, and roll into a smooth ball.
- Prepare for Baking: Arrange the jam-filled dough balls on the prepared baking sheet, spacing them approximately 2 inches apart to allow for slight spreading.
- Bake to Perfection: Bake for 15-18 minutes until the edges are lightly golden but the cookies remain pale overall. Avoid overbaking to maintain tenderness.
- Cooling Time: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes.
- Dust with Powdered Sugar: While warm, gently roll each cookie in powdered sugar for a snowy appearance, then transfer to a wire rack to cool completely.
- Final Touch: Once fully cooled, dust the cookies once more with powdered sugar for a beautiful finish.
- Serve and Enjoy: Serve with fresh raspberries if desired, and enjoy these delicate almond snowball cookies with a delightful raspberry surprise inside.
Notes
- You can substitute almond extract with vanilla extract if preferred.
- Gluten-free all-purpose flour can be used to make these cookies gluten-free.
- Vegan butter works as a dairy-free alternative to unsalted butter.
- Other jams like strawberry, apricot, or blackberry can replace raspberry jam.
- Dough can be prepared up to 3 days in advance and refrigerated; let it rest at room temperature before shaping.
- Store cookies in an airtight container at room temperature for up to one week.
- Baked cookies freeze well for up to 3 months; thaw before serving.
- Be careful not to overfill the cookies with jam to prevent leakage during baking.
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Raspberry jam cookies, Almond snowball cookies, Christmas cookies, Holiday cookies, Nutty cookies, Powdered sugar cookies, Jam-filled cookies
