Raspberry Almond Snowball Cookies
Delightful cookies filled with tangy raspberry jam and flavored with finely ground almonds, perfect for cozy gatherings and special occasions.
Ingredients
For the Cookie Dough
- 1 cup 1 cup (2 sticks) unsalted butter, softened Ensure butter is at room temperature.
- 1/2 cup 1/2 cup powdered sugar, plus more for coating For sweetness and finishing touch.
- 1 teaspoon 1 teaspoon vanilla extract Use high-quality extract for better flavor.
- 2 1/4 cups 2 1/4 cups all-purpose flour Best results with quality flour.
- 1 cup 1 cup finely ground almonds Use almond flour or grind your own.
- 1/4 teaspoon 1/4 teaspoon salt Enhances flavor.
- 1/2 cup 1/2 cup seedless raspberry jam Opt for high-quality brands.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and 1/2 cup powdered sugar until light and fluffy, about 2-3 minutes.
- Stir in the vanilla extract until evenly distributed.
- In a separate bowl, whisk together the flour, finely ground almonds, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Roll a tablespoon of dough into a ball, create a small indentation in the center, and fill it with about 1/4 teaspoon of raspberry jam.
- Pinch the edges to seal the jam inside and re-roll the dough into a smooth ball.
- Place the cookies on the prepared baking sheet and bake for 10-12 minutes, until lightly golden on the bottom.
- Allow cookies to cool slightly on the baking sheet before transferring to a wire rack to cool completely.
- Once cooled, roll the cookies generously in powdered sugar, doing this twice for maximum coverage.
Notes
Keep cookies in an airtight container at room temperature for up to one week. They can be stored in the fridge for two weeks or frozen for up to three months.