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Raspberry-Filled Almond Snowball Cookies Recipe

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★★★★★

4.8 from 125 reviews

Delight in these Raspberry-Filled Almond Snowball Cookies, a tender and buttery treat with a nutty almond flavor and a sweet, fruity raspberry jam center. Perfect for festive occasions or an everyday indulgence, these cookies are lightly dusted with powdered sugar for a classic snowball appearance.

Ingredients

Scale

Dry Ingredients

  • 2 Cups All Purpose Flour
  • 3/4 Cup Toasted Ground Almonds
  • Pinch of Salt

Wet Ingredients

  • 1 Cup Unsalted Butter, at room temperature
  • 1/2 Cup Powdered Sugar
  • 1/2 Teaspoon Almond Extract

Filling & Coating

  • 1/4 Cup Seedless Raspberry Jam
  • Powdered Sugar, for rolling

Instructions

  1. Mix dry ingredients: In a bowl, combine the all-purpose flour and salt thoroughly to ensure even distribution.
  2. Cream butter and sugar: In another bowl, use an electric hand mixer to beat the unsalted butter and powdered sugar until the mixture becomes light, fluffy, and pale in color.
  3. Add almond extract: Incorporate the almond extract into the creamed butter and sugar mixture for a fragrant nutty aroma.
  4. Combine flour mixture: Gradually add the flour and salt mixture to the butter mixture, beating at low speed just until combined, avoiding overmixing to maintain a tender dough.
  5. Fold in ground almonds: Gently stir in the toasted ground almonds to add texture and flavor.
  6. Shape dough balls: Pinch off two 1-inch pieces of dough and roll each into smooth balls with your hands.
  7. Create jam-filled hollow: Using your fingers, carefully press a hollow into each dough ball and spoon a scant half teaspoon of seedless raspberry jam into each hollow.
  8. Enclose jam filling: Bring the two dough balls together, enclosing the jam inside. Pinch the edges firmly to seal the filling completely.
  9. Reshape and arrange: Shape the combined dough into a smooth ball and place it on parchment-lined baking sheets. Repeat this process with the remaining dough.
  10. Chill the dough balls: Refrigerate the shaped cookies on baking sheets for 1 to 2 hours to firm up before baking.
  11. Preheat oven: Set the oven temperature to 350°F (175°C) for baking.
  12. Bake cookies: Bake the chilled cookies for 11 to 12 minutes or until the bottoms are just beginning to brown, indicating they are cooked through.
  13. First sugar coating: Remove cookies from the oven and while still warm, gently roll them in powdered sugar to coat.
  14. Second sugar coating: Allow cookies to cool completely, then roll them in powdered sugar once again for a snowy finish.
  15. Store: Keep the cookies in an airtight container to maintain freshness for several days.

Notes

  • To toast ground almonds, spread almonds on a baking sheet and bake at 350°F for about 8-10 minutes until lightly browned and fragrant, then grind to the desired consistency.
  • Room temperature butter ensures better creaming and a lighter cookie texture.
  • Ensure the jam is seedless to prevent tearing the dough.
  • Chilling the dough is crucial for maintaining shape and preventing spreading during baking.
  • These cookies are best enjoyed within a week when stored properly.

Keywords: raspberry cookies, almond snowball cookies, jam-filled cookies, holiday cookies, buttery cookies, powdered sugar cookies

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