Description
Delight in the tender, buttery Raspberry Filled Almond Snowball Cookies, a perfect holiday dessert featuring a soft almond dough wrapped around a sweet raspberry jam center, finished with a generous coating of powdered sugar for a snowy look and melt-in-the-mouth texture.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar (plus more for coating)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1 cup finely ground almonds or almond flour
- 1/4 teaspoon salt
Filling
- 1/2 cup raspberry jam (seedless preferred)
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 easy cleanup.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and powdered sugar until the mixture is light and fluffy, which usually takes a few minutes of mixing. This step creates a tender texture for the cookies.
- Add Flavoring: Mix in the vanilla extract and almond extract until fully combined, infusing the dough with aromatic flavors.
- Combine Dry Ingredients: Gradually add the all-purpose flour, finely ground almonds, and salt to the creamed mixture, stirring gently but thoroughly until a soft dough forms.
- Shape Cookies with Jam: Scoop about 1 tablespoon of dough, flatten it slightly in your hand, then place 1/2 teaspoon of raspberry jam in the center. Carefully fold the dough around the jam, sealing it completely, and roll into a smooth ball to encase the filling.
- Arrange for Baking: Place the shaped cookies on the prepared baking sheet, spacing them about 1 inch apart to allow room for slight spreading during baking.
- Bake: Bake in the preheated oven for 14 to 16 minutes, or until the bottoms of the cookies are lightly golden while the tops remain pale for a delicate appearance.
- First Sugar Coating: Remove the cookies from the oven and let them cool for about 5 minutes on the baking sheet, then gently roll the warm cookies in powdered sugar to begin the snowy coating.
- Second Sugar Coating: Once the cookies are completely cooled to room temperature, roll them again in powdered sugar to create a beautiful double-layered snowball effect.
Notes
- You can substitute raspberry jam with other fruit preserves such as apricot or cherry to vary flavors.
- Chilling the dough for 30 minutes before shaping makes the dough easier to handle and can result in a firmer cookie.
- Store the cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
