Description
Delight in these Raspberry Filled Almond Snowball Cookies, a perfect blend of buttery, nutty sweetness with a gooey raspberry jam center. These cookies are tender, dusted with powdered sugar, and ideal for holiday treats or any time you crave a charming sweet bite.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter (softened)
- 1/2 cup powdered sugar (plus extra for rolling)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup finely chopped almonds
Filling
- 1/3 cup raspberry jam or preserves
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure cookies don’t stick and for easy cleanup.
- Cream Butter and Sugar: In a large bowl, beat together the softened butter and 1/2 cup powdered sugar until the mixture is light and fluffy, creating a smooth base for the dough.
- Add Extracts: Stir in the vanilla and almond extracts to infuse the dough with aromatic flavor.
- Mix Dry Ingredients: Gradually add the all-purpose flour and salt to the butter mixture, mixing gently just until combined to avoid overworking the dough.
- Incorporate Almonds: Fold in the finely chopped almonds evenly distributing the nutty texture throughout the dough.
- Form and Fill Cookies: Scoop about 1 tablespoon of dough and flatten it slightly in your hand. Place 1/2 teaspoon of raspberry jam in the center, then carefully fold and roll the dough around the jam to seal it inside, preventing leaks while baking.
- Prepare for Baking: Arrange the filled dough balls spaced about 2 inches apart on the prepared baking sheet to allow even expansion.
- Bake: Bake the cookies for 14-16 minutes or until the bottoms just begin to turn golden, ensuring a tender yet firm texture.
- Initial Cooling and Rolling: Let the cookies cool for 5 minutes on the baking sheet, then gently roll them in powdered sugar to coat while still warm.
- Final Sugar Dusting: Once completely cooled, roll the cookies again in powdered sugar for a beautiful snowball effect and extra sweetness.
Notes
- Substitute raspberry jam with other fruit preserves such as apricot or cherry to customize flavors.
- For enhanced flavor, toast the almonds lightly before chopping and adding to the dough.
- Store your cookies in an airtight container for up to 5 days keeping them fresh and tender.
