Raspberry Filled Almond Snowball Cookies
Delightful cookies that melt in your mouth, combining almond-infused dough with a luscious raspberry filling, perfect for any occasion.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Acts as the base for a rich and creamy texture.
- ½ cup powdered sugar Sweetens the dough while giving it a light texture.
- 1 teaspoon almond extract Amplifies the almond flavor throughout the cookie.
- 2 cups all-purpose flour Forms the cookie’s structure.
- ½ cup finely chopped almonds Adds crunch and nutty flavor.
- ¼ teaspoon salt Enhances overall flavors in the cookie.
- ½ cup raspberry jam or preserves The delightful surprise filling.
- as needed cup additional powdered sugar for rolling cookies Gives the cookies their signature 'snowball' look.
Instructions
Preparation
- Begin by gathering all your ingredients. Ensure the butter is softened and that the almonds are finely chopped. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together softened butter and powdered sugar until light and fluffy, about 2-3 minutes.
- Add the almond extract and mix until thoroughly incorporated.
- In a separate bowl, whisk together all-purpose flour, finely chopped almonds, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined.
- Scoop out about 1 tablespoon of cookie dough, flatten it slightly in your palm.
- Place about 1/2 teaspoon of raspberry jam in the center of the flattened dough, fold the edges over the jam, and roll into a ball.
- Arrange cookie balls on the prepared baking sheet, spacing them a couple of inches apart.
- Bake cookies for 12-15 minutes or until the bottoms are lightly golden.
- Cool cookies on the baking sheet for 5 minutes, then roll in powdered sugar until fully coated.
Notes
Store cookies in an airtight container for about one week. For longer shelf life, refrigeration is an option but may affect tenderness.