Description
These Filled Almond Snowball Cookies are delicate, buttery treats featuring a soft almond cookie dough filled with sweet raspberry jam and coated in powdered sugar for a snowy finish. Perfect for gifting or holiday gatherings, these cookies offer a delightful combination of nutty flavor and fruity sweetness.
Ingredients
Scale
Cookie Dough
- 2 Cups all purpose flour
- 3/4 Cup toasted ground almonds
- Pinch of salt
- 1 Cup unsalted butter at room temperature
- 1/2 Cup powdered sugar
- 1/2 Teaspoon almond extract
- 1/4 Cup seedless raspberry jam
To Finish
- Powdered sugar for coating
Instructions
- Mix Dry Ingredients: In one bowl, stir together the flour and salt thoroughly to combine.
- Cream Butter and Sugar: In another bowl, use an electric hand mixer to cream the unsalted butter and powdered sugar until the mixture is light and fluffy, about 3-5 minutes.
- Add Almond Extract: Mix the almond extract into the creamed butter and sugar for flavor.
- Combine Dough: Gradually add the flour mixture to the butter mixture, beating on low speed just until incorporated; then stir in the toasted ground almonds evenly.
- Shape Dough Balls: Divide the dough into two 1-inch pieces and roll each into balls. Use your fingers to create a hollow in each ball, then place a scant half teaspoon of raspberry jam inside.
- Form Filled Cookies: Press the two dough pieces together around the jam, pinching the edges tightly to seal and reshape into a smooth ball. Place on parchment-lined baking sheets.
- Chill Dough: Continue shaping the remaining dough, then refrigerate the baking sheets for 1 to 2 hours to firm the dough.
- Preheat Oven: Heat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Bake Cookies: Bake the chilled cookies until the bottoms just begin to brown, approximately 12 minutes.
- Coat in Powdered Sugar: Remove cookies from oven and, when just warm, gently roll them in powdered sugar to coat. Once completely cooled, roll them in powdered sugar again for a snowy finish.
- Store: Keep the cookies in an airtight container to maintain freshness.
Notes
- To toast almonds, spread whole almonds on a baking sheet and bake at 350°F for 8-10 minutes until golden, then grind.
- You can substitute raspberry jam with other seedless fruit preserves if desired.
- Chilling the dough before baking helps prevent spreading and retains the shape of the cookies.
- Ensure the jam is sealed well within the dough to avoid leaking during baking.
- These cookies can be stored for up to a week at room temperature or frozen for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 7 g
- Sodium: 30 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
