Description
Delight in these Raspberry Filled Almond Snowball Cookies, a tender, melt-in-your-mouth treat combining buttery dough with finely chopped almonds and a sweet raspberry jam center. Lightly dusted with powdered sugar, these cookies offer a perfect balance of nutty flavor and fruity sweetness, ideal for holiday gatherings or any time you crave a delicate, homemade cookie.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- ½ cup powdered sugar (plus extra for dusting)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 1 cup finely chopped almonds
Filling
- ½ cup raspberry jam
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure even baking and easy removal of the cookies.
- Cream the Butter and Sugar: In a large bowl, beat the softened butter and ½ cup powdered sugar with an electric mixer until the mixture becomes light and fluffy, which helps achieve a soft texture for the cookies.
- Add Flavor Extracts: Mix in the vanilla and almond extracts thoroughly to enhance the almond flavor and complement the raspberry jam filling.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour and salt into the butter mixture, stirring until the dough forms. The dough should be soft but not sticky. Fold in the finely chopped almonds to add crunch and texture to the cookies.
- Shape and Fill: Scoop out a tablespoon of dough and flatten it into a disc in your palm. Place about ½ teaspoon of raspberry jam in the center, then carefully fold the dough around the jam and roll it into a ball, sealing the filling inside.
- Bake: Arrange the filled dough balls on the prepared baking sheet, spaced about an inch apart. Bake in the preheated oven for 12-15 minutes, or until the edges turn a light golden brown.
- Cool and Dust: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. While still warm, dust generously with powdered sugar. Allow the cookies to cool completely so the jam filling can set perfectly.
Notes
- Use softened butter for easier mixing and better texture.
- If raspberry jam is too runny, chill it to thicken for easier filling.
- Ensure cookies have enough space on the baking sheet to avoid merging during baking.
- Store the cookies in an airtight container at room temperature for up to 5 days.
- For a different flavor, you can substitute raspberry jam with apricot or strawberry jam.
