Description
Delight in these Raspberry-Filled Almond Snowball Cookies, a perfect treat combining buttery almond-flavored dough with a sweet burst of raspberry jam. Rolled generously in powdered sugar, these cookies offer a tender, melt-in-your-mouth texture and a delightful balance of nutty and fruity flavors, ideal for holidays or any special occasion.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup finely ground almonds or almond flour
Filling
- 1/2 cup raspberry jam or preserves
Finishing
- 1 cup powdered sugar for rolling
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, beat together the softened unsalted butter and 1/2 cup powdered sugar until the mixture becomes light and fluffy, which will contribute to a tender cookie texture.
- Add Extracts: Mix in the vanilla extract and almond extract into the creamed mixture to infuse a rich aroma and flavor throughout the dough.
- Combine Dry Ingredients: Stir in the all-purpose flour, salt, and finely ground almonds or almond flour until a soft dough forms, careful not to overmix to maintain tenderness.
- Shape and Fill Cookies: Scoop about 1 tablespoon of dough and flatten it slightly in your palm. Place approximately 1/2 teaspoon of raspberry jam in the center, then gently fold the dough around the jam, rolling it into a smooth ball that completely seals the jam inside.
- Arrange on Baking Sheet: Place the filled dough balls 1 inch apart on the prepared baking sheet, allowing space for slight spreading during baking.
- Bake: Bake in the preheated oven for 12 to 14 minutes, or until the cookie bottoms turn a light golden color, indicating they are perfectly baked without being overdone.
- Cool and Coat: Let the cookies cool on the baking sheet for about 5 minutes. While still warm, roll each cookie generously in powdered sugar to ensure they are well coated and develop their classic snowball appearance.
- Final Cooling and Coating: Allow cookies to cool completely, then roll them again in powdered sugar for an extra snowy finish before serving.
Notes
- You can substitute the raspberry jam with other fruit preserves such as strawberry or apricot to vary the flavor.
- For a more intense almond flavor, increase almond extract to 3/4 teaspoon.
- Store these cookies in an airtight container at room temperature for up to 1 week to maintain freshness.
