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Raspberry-Filled Almond Snowball Cookies Recipe

Raspberry-Filled Almond Snowball Cookies Recipe
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★★★★★

4.8 from 15 reviews

Delight in these Raspberry-Filled Almond Snowball Cookies, a tender and buttery treat featuring a soft almond-infused dough wrapped around a sweet dollop of raspberry jam. Perfect for festive occasions or everyday indulgence, these cookies combine nutty flavors and fruity sweetness, all dusted with a snowy layer of powdered sugar for an irresistible finish.

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
  • 1 cup finely ground almonds (almond meal)
  • ¼ teaspoon salt

Filling

  • ½ cup raspberry jam (seedless preferred)

Instructions

  1. Preheat Oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Cream Butter and Sugar: In a large bowl, cream together the softened butter and powdered sugar until the mixture is light and fluffy, creating a tender texture. Then beat in the vanilla and almond extracts to infuse the dough with rich, aromatic flavors.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, almond meal, and salt, ensuring even distribution of the salt and nuts for balanced flavor and texture.
  4. Form Dough: Gradually add the dry flour mixture to the butter mixture, mixing until a soft dough comes together that is easy to handle but not sticky.
  5. Shape Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Arrange the dough balls on the prepared baking sheets about 2 inches apart to allow space for spreading.
  6. Bake: Bake the cookies for 12 to 15 minutes, until the bottoms are lightly golden, indicating they are cooked through but still tender.
  7. Cool Slightly: Let the cookies cool on the baking tray for 5 minutes to firm up enough for shaping without breaking.
  8. Add Jam Filling: Gently flatten the tops of each cookie and create a small indentation in the center. Fill each indentation with about ½ teaspoon of raspberry jam, distributing the fruity sweetness evenly.
  9. Cool Completely and Dust: Allow the cookies to cool completely on the tray. Once cooled, roll them generously in powdered sugar to give them a festive, snowy appearance and enhance the sweetness.

Notes

  • Use seedless raspberry jam for a smoother filling that is easier to bite into.
  • Almond meal adds a wonderful nutty flavor and tender texture; finely grind whole almonds if almond meal is unavailable.
  • For a twist, substitute raspberry jam with other berry preserves or lemon curd.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 1 month.
  • Ensure butter is softened but not melted for best creaming results.

Nutrition

Keywords: almond snowball cookies, raspberry filled cookies, almond cookies, holiday cookies, raspberry jam cookies, sweet almond cookies

Find it online: https://thefoodrecipe.com/raspberry-filled-almond-snowball-cookies-recipe/