Description
These Raspberry Filled Almond Snowball Cookies are a delightful treat perfect for any occasion. With a buttery almond dough wrapped around a sweet raspberry center and coated in powdered sugar, these cookies are sure to impress your guests.
Ingredients
Scale
Cookie Dough:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup finely ground almonds or almond flour
Filling and Coating:
- 1/2 cup raspberry jam (seedless preferred)
- 1/2 cup powdered sugar (for coating)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the dough: In a large bowl, cream together butter and 1/2 cup powdered sugar until light and fluffy. Mix in vanilla and almond extracts. Add flour, salt, and ground almonds, and stir until a soft dough forms.
- Fill and shape: Scoop about 1 tablespoon of dough, flatten it slightly in your palm, and place a small amount of raspberry jam in the center. Fold the dough around the jam to seal, rolling it into a ball. Place on the baking sheet and repeat.
- Bake: Bake for 14–16 minutes until lightly golden. Cool slightly, then roll warm cookies in powdered sugar. Cool completely and roll in powdered sugar again before serving.
Notes
- Ensure the jam is fully enclosed to prevent leakage.
- Store cookies in an airtight container for up to 5 days.
- Cookies freeze well for longer storage.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 9g
- Sodium: 45mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
