Raspberry-Filled Almond Snowball Cookies Recipe
Introduction
Raspberry-Filled Almond Snowball Cookies are delicate, buttery treats perfect for any occasion. These cookies combine a tender almond base with a sweet raspberry jam center, finished with a light dusting of sugar for a snowy effect.
Ingredients
- 1 cup unsalted butter, softened
- 2 ½ cups all-purpose flour
- 1 cup finely ground almonds
- ½ cup raspberry jam
- Powdered sugar, for dusting
Instructions
- Step 1: Preheat your oven to 350°F (175°C). In a large bowl, cream the softened butter until light and fluffy.
- Step 2: Gradually add the flour and ground almonds to the butter, mixing until a soft dough forms. Be careful not to overwork the dough.
- Step 3: Shape the dough into small balls, about 1-inch in diameter, and place them on a baking sheet lined with parchment paper.
- Step 4: Bake in the preheated oven for 12 to 15 minutes, or until the cookies are just set and lightly golden at the edges. Remove and let cool completely.
- Step 5: Once cooled, gently press a small indentation into the flat side of half the cookies and fill with raspberry jam.
- Step 6: Top each jam-filled cookie with the remaining cookies to form sandwiches. Dust generously with powdered sugar before serving.
Tips & Variations
- For extra almond flavor, toast the almonds lightly before grinding.
- Swap raspberry jam with apricot or strawberry for a different fruit twist.
- Use clear vanilla extract in the dough to enhance the aroma.
- If the dough feels too soft, chill it in the refrigerator for 30 minutes before shaping.
Storage
Store cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, refrigerate for up to two weeks or freeze for up to three months. Allow frozen cookies to thaw at room temperature before serving. Dust with powdered sugar again if needed after reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use almond flour instead of ground almonds?
Yes, almond flour works well and can give a finer texture, just use the same quantity as ground almonds.
How do I prevent the cookies from spreading too much while baking?
Make sure your butter is softened but not melted and avoid overmixing the dough. Chilling the dough before baking also helps keep the shape.
PrintRaspberry-Filled Almond Snowball Cookies Recipe
Delight in these Raspberry-Filled Almond Snowball Cookies, featuring a buttery almond-infused dough encasing a sweet raspberry jam center. These snowball-shaped cookies are baked to perfection and generously dusted with powdered sugar for a festive and elegant treat perfect for holidays or anytime indulgence.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 2 cups all-purpose flour
- 1 cup finely ground almonds (almond meal)
- 1/2 cup powdered sugar (for dough and dusting)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Filling
- 1/2 cup raspberry jam or preserves
Instructions
- Prepare the dough: In a large mixing bowl, cream the softened butter with powdered sugar until light and fluffy. Gradually add the flour, ground almonds, salt, and vanilla extract, mixing until combined and a soft dough is formed. Chill the dough in the refrigerator for about 30 minutes to firm up.
- Shape the cookies: Preheat the oven to 350°F (175°C). Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake the cookies: Bake the cookie balls in the preheated oven for 12 to 15 minutes, or until the edges are lightly golden. Remove from the oven and let cool on the baking sheet for 5 minutes.
- Create the jam filling: While the cookies are still warm, gently press your thumb or the back of a small spoon into the center of each cookie to create a small indentation. Fill each indentation with about 1/2 teaspoon of raspberry jam.
- Cool and dust: Transfer the filled cookies to a wire rack to cool completely. Once cooled, dust the entire batch generously with powdered sugar to achieve a snowball appearance.
Notes
- You can substitute raspberry jam with any other berry or fruit jam of your choice.
- For a nut-free version, you can replace ground almonds with an equal amount of additional flour.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well – freeze jam-filled and sugar-dusted cookies in a single layer before transferring to a freezer bag.
Keywords: Raspberry cookies, almond snowball cookies, holiday cookies, jam-filled cookies, baked cookies
