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Raspberry-Filled Almond Snowball Cookies Recipe

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★★★★★

4.6 from 95 reviews

These Raspberry-Filled Almond Snowball Cookies are tender, buttery treats filled with a sweet and tangy raspberry jam center. Infused with almond extract and made with ground almonds for a delicate texture, these cookies are dusted with powdered sugar for a snowy, festive finish. Perfect for any occasion, they offer a delightful combination of nutty flavor and fruity sweetness in every bite.

Ingredients

Scale

For the Cookies:

  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar, plus extra for rolling
  • 1 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1 cup finely ground almonds (almond meal)
  • 1/4 teaspoon salt
  • 1/2 cup raspberry jam (seedless or strained for smooth filling)

For Garnish:

  • Fresh raspberries (optional, for garnish)

Instructions

  1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking during baking.
  2. Cream the Butter and Sugar: In a large mixing bowl, combine the softened butter and 1/2 cup of powdered sugar. Use a mixer or a spatula to cream them together until the mixture is smooth and fluffy, which takes about two minutes.
  3. Add the Almond Flavor: Mix in the almond extract thoroughly to infuse the dough with a delightful almond aroma.
  4. Prepare the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground almonds, and salt to ensure even distribution of ingredients.
  5. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the butter mixture, mixing gently until a soft dough forms. Avoid overmixing to keep the cookies tender.
  6. Make the Cookie Balls: Scoop out about 1 tablespoon of dough and flatten it slightly in your hand, preparing it to encase the raspberry jam.
  7. Add the Raspberry Jam: Place approximately 1/2 teaspoon of raspberry jam in the center of the flattened dough. Carefully fold the dough around the jam and roll it into a smooth ball, sealing the jam inside.
  8. Prepare for Baking: Arrange the filled dough balls on the prepared baking sheet about 2 inches apart to accommodate spreading during baking.
  9. Bake to Perfection: Bake the cookies for 15-18 minutes until the edges have a light golden hue, but the cookies overall remain pale to retain tenderness. Avoid overbaking.
  10. Cooling Time: Remove the baking sheet from the oven and allow the cookies to cool on it for about 5 minutes to firm up slightly.
  11. Dust with Powdered Sugar: While the cookies are still warm, gently roll each one in powdered sugar to give them their characteristic snowy appearance. Then transfer them to a wire rack to cool completely.
  12. Final Touch: Once fully cooled, dust the cookies again with powdered sugar to enhance their beautiful finish.
  13. Serve and Enjoy: Optionally, serve the cookies with fresh raspberries on the side for an added touch of freshness and color. Enjoy these delicate, almond-scented snowball cookies with a burst of raspberry in every bite!

Notes

  • Use seedless or strained raspberry jam to avoid seeds inside the cookies for a smoother texture.
  • Ensure the butter is softened but not melted for easier creaming with the sugar.
  • Do not overbake the cookies; they should remain pale and tender inside.
  • Rolling cookies in powdered sugar while warm helps the sugar stick better for a snowball effect.
  • You can substitute almond meal with finely chopped almonds if almond meal is unavailable.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • If desired, the raspberry jam center can be substituted with other fruit jams or preserves.

Keywords: almond cookies, raspberry jam cookies, snowball cookies, buttery cookies, almond extract dessert, holiday cookies, tender cookies, filled cookies

Find it online: https://todayfoodrecipe.com/raspberry-filled-almond-snowball-cookies-recipe-2/