Raspberry Filled Almond Snowball Cookies

Raspberry-filled almond Snowball Cookies are a delightful treat for the holiday season or whenever you crave something sweet and nutty. These buttery, melt-in-your-mouth cookies are filled with tangy raspberry jam and dusted in powdered sugar,

Why Make This Recipe

• The powdered sugar coating makes these cookies look like little snowballs,
• The combination of almonds and raspberry jam creates a delightful contrast of nutty and fruity.

Ingredients

For the Cookies:

• 1 cup unsalted butter, softened: Margarine can work as a substitute, but the flavour won’t be as rich.
• ½ cup powdered sugar (plus extra for dusting): Granulated sugar can be used but may affect the texture.
• 1 tsp vanilla extract: Substitute with an equal amount of almond extract for extra nuttiness.
• 1 tsp almond extract: Omit if you prefer a subtler almond flavour.
• 2 cups all-purpose flour: Gluten-free all-purpose flour works as an alternative.
• ¼ tsp salt: Enhances the overall flavour.
• 1 cup finely chopped almonds: Pecans or walnuts can be used if preferred.

For the Filling:

• ½ cup raspberry jam: Any jam or preserves (like strawberry or apricot) can be substituted.

Step-by-Step Instructions

Quick Overview

1. Make the dough.
2. Fill and shape the cookies.
3. Bake, dust, and cool.

Detailed Steps

1. Prepare the Dough
   • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
   • In a large mixing bowl, cream the softened butter and powdered sugar until light and fluffy.
   • Mix in the vanilla and almond extracts until evenly incorporated.
   • Gradually add the all-purpose flour and salt, mixing until a dough forms.
   • Stir in the finely chopped almonds, ensuring they are well distributed throughout the dough.
2. Tip: Avoid overmixing the dough to maintain a soft, tender cookie texture.
3. Assemble the Cookies
   • Scoop out a tablespoon of dough and flatten it slightly in your hand.
   • Place a small dollop (about 1 teaspoon) of raspberry jam in the centre.
   • Fold the dough around the jam, sealing the edges, and roll it gently into a ball.
   • Repeat with the remaining dough and jam, placing the balls on the prepared baking sheet with a small gap between each.
4. Bake the Cookies
   • Bake in the oven for 12-15 minutes or until the edges are slightly golden.
   • Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
5. Dust with Powdered Sugar
   • While the cookies are still warm, dust them generously with powdered sugar.
   • Allow the cookies to cool completely before serving.
6. Tip: Use a fine mesh sieve for even dusting.

Serving Ideas

• Pair with a hot tea or coffee for a cosy afternoon treat.
• Add them to a holiday cookie platter alongside other festive favourites.
• Package in a decorative tin for a thoughtful homemade gift.

Pro Tips

1. Keep the Jam in Place: Chill the jam slightly before filling the cookies to prevent it from leaking during baking.
2. Use Quality Butter: High-quality butter enhances the flavour
3. Even Sizes: Use a cookie scoop for uniform balls that bake evenly.

Customizations and Add-Ons

How long do these cookies stay fresh?

• Store in an airtight container at room temperature for up to 5 days or in the fridge for up to a week.

Can I use other nuts?

• Absolutely! Pecans, walnuts, or hazelnuts all work well in this recipe.

These Raspberry-Filled Almond Snowball Cookies are the perfect combination of elegance and comfort. Treat yourself or share them with loved ones for a guaranteed crowd-pleaser!

Raspberry Filled Almond Snowball Cookies

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Ingredients

  

• For the Cookies:
• 1 cup unsalted butter softened
• ½ cup powdered sugar plus extra for dusting
• 1 tsp vanilla extract
• 1 tsp almond extract
• 2 cups all-purpose flour
• ¼ tsp salt
• 1 cup finely chopped almonds
• For the Filling:
• ½ cup raspberry jam

Instructions

 

• Prepare the Dough:
• Preheat the 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 powdered sugar until light and fluffy.
• Mix in the vanilla and almond extracts, ensuring they are evenly incorporated.
• Gradually add the all-purpose flour and salt, mixing until a dough forms. Stir in the finely chopped almonds until well combined.
• Tip: Avoid overmixing the dough to maintain a tender cookie texture.
• Assemble the Cookies:
• Scoop out a tablespoon of dough and flatten it in your palm.
• Place ½ teaspoon of raspberry jam in the center of the flattened dough.
• Fold the dough around the jam, sealing the edges, and roll it into a ball.
• Repeat with the remaining dough and jam, placing the dough balls on the prepared baking sheet with some space between each.
• Bake the Cookies:
• Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
• Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack.
• Dust with Powdered Sugar:
• While the cookies are still warm, dust them generously with powdered sugar.
• Let them cool completely before serving.
• Tip: Use a fine mesh sieve for an even dusting of powdered sugar.