Description
These Raspberry Filled Almond Snowball Cookies are a delightful combination of buttery almond-flavored dough filled with sweet raspberry jam. Coated in powdered sugar, they are a perfect treat for any occasion, especially during the holidays.
Ingredients
Scale
Cookies:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar (plus more for rolling)
- 1 teaspoon almond extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup finely chopped almonds
- 1/2 cup seedless raspberry jam
- 2 tablespoons granulated sugar (optional, for added texture)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugar: In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. Mix in the almond extract.
- Add dry ingredients: Gradually add the flour and salt, mixing until just combined. Fold in the chopped almonds.
- Fill and shape cookies: Scoop out about 1 tablespoon of dough, flatten it, and add a small dollop of raspberry jam. Fold the dough around the jam to form a smooth ball.
- Bake: Place cookies on the baking sheet and bake for 12–14 minutes until lightly golden on the bottom.
- Finish: Cool for 5 minutes, roll in powdered sugar while warm. Cool completely and roll in powdered sugar again.
Notes
- Ensure the jam is thick to prevent leaking.
- Store in an airtight container for up to 5 days.
- Experiment with different jam flavors for variety.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 8g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg