Description
Raspberry Filled Almond Snowball Cookies are delicate, buttery treats with a soft almond texture and a sweet raspberry jam center, finished with a dusting of powdered sugar for a festive look. Perfect for holiday gatherings or any time you want a delightful tea-time snack.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup finely ground almonds
- 1/4 teaspoon salt
Filling and Topping
- 1/2 cup raspberry jam
- 1/2 cup powdered sugar, for dusting
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies evenly.
- Cream Butter and Sugar: In a large bowl, cream together the softened unsalted butter and 1 cup of powdered sugar until the mixture becomes light and fluffy, which will help create a tender cookie texture.
- Add Vanilla: Mix in 1 teaspoon of vanilla extract to enhance the flavor of the dough.
- Combine Dry Ingredients: Gradually blend in 2 cups of all-purpose flour, 1 cup of finely ground almonds, and 1/4 teaspoon of salt. Mix until just combined to form a smooth dough.
- Shape Dough Balls: Shape the dough into small balls, then make a small indentation in the center of each ball to hold the jam filling.
- Fill with Jam: Spoon a small amount of raspberry jam into the center indentation of each dough ball.
- Bake Cookies: Place the prepared dough balls on a baking sheet and bake for 12-15 minutes or until the edges start to turn lightly golden, indicating they are cooked through.
- Cool Slightly: Remove the cookies from the oven and allow them to cool slightly on the baking sheet to set the jam and finish firming up the cookie.
- Dust with Powdered Sugar: Once cooled, generously dust the cookies with 1/2 cup of powdered sugar to add sweetness and a snowy festive finish.
Notes
- Ensure butter is softened to room temperature for easy creaming.
- Ground almonds can be made by finely grinding blanched almonds in a food processor.
- You can substitute raspberry jam with strawberry or apricot jam for different flavors.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
