Description
These Raspberry Filled Almond Snowball Cookies are buttery, tender treats with a delightful burst of sweet raspberry jam inside. Coated in powdered sugar for a snowy finish, they’re perfect for holiday gatherings or any time you crave a delicate, nutty dessert with a fruity surprise.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon almond extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup finely chopped almonds
Filling
- 1/3 cup seedless raspberry jam
Finishing
- 1/2 cup additional powdered sugar (for rolling)
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- MIXING the dough: In a large bowl, cream together the softened butter and 1/2 cup powdered sugar until light and fluffy. Then mix in the almond extract for a distinct nutty aroma. Gradually add the all-purpose flour and salt, stirring until the dough just comes together. Fold in the finely chopped almonds.
- Form and fill cookies: Scoop about 1 tablespoon of dough and flatten it slightly in the palm of your hand. Place 1/2 teaspoon of seedless raspberry jam in the center, and carefully fold and pinch the dough around the jam to completely seal it. Roll into a smooth ball and lay it on the prepared baking sheet. Repeat this process for the remaining dough and jam, spacing each cookie about 2 inches apart to allow for even baking.
- Bake: Place the baking sheet in the oven and bake for 14 to 16 minutes, or until the bottoms of the cookies are lightly golden, signaling they are cooked through but still tender.
- Cool and roll in sugar: Let the cookies cool on the baking sheet for about 5 minutes so they firm up slightly. Then roll each warm cookie in the remaining powdered sugar to coat thoroughly. Transfer the cookies to a wire rack and allow them to cool completely. For a beautiful, snowy finish, roll them again in powdered sugar before serving.
Notes
- Use thick seedless raspberry jam to prevent leaking during baking.
- Chilling the dough slightly before shaping helps with easier handling and neater cookies.
- Store cookies in an airtight container at room temperature for up to 5 days for optimal freshness.
- These cookies can be frozen for up to a month; thaw before rolling in powdered sugar again for best texture.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
