Description
Delight in these Raspberry Filled Almond Snowball Cookies, tender and buttery with a crisp almond exterior and a sweet burst of raspberry jam inside. Perfectly dusted with powdered sugar, these cookies combine nutty flavors with fruity sweetness for an irresistible treat ideal for any occasion.
Ingredients
Scale
Cookie Dough
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar, plus extra for dusting
- 1 teaspoon pure almond extract
- 2 cups all-purpose flour
- 1/2 cup finely ground almonds (almond meal)
- 1/4 teaspoon salt
Filling
- 1/2 cup raspberry jam (seedless preferred)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure cookies do not stick during baking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and 1/2 cup powdered sugar until the mixture becomes light and fluffy, which usually takes a few minutes with an electric mixer.
- Add Almond Extract: Stir in the pure almond extract to infuse the dough with a fragrant, nutty flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, finely ground almond meal, and salt to evenly distribute the dry ingredients.
- Mix Dough: Gradually add the dry ingredients into the butter mixture, stirring gently until just combined to form a smooth dough without overmixing.
- Chill Dough Logs: Divide the dough into two equal halves, then roll each into a log approximately 1.5 inches in diameter. Wrap each log tightly in plastic wrap and chill in the refrigerator for 30 minutes to firm up the dough for easier slicing.
- Slice and Assemble Cookies: Remove the dough logs from the fridge and slice into 1/4 inch thick rounds. Place half of these rounds on the prepared baking sheet. Spoon about 1/2 teaspoon of raspberry jam onto each round, then top with another round. Gently press the edges to seal the jam inside the cookies.
- Bake: Bake the assembled cookies for 12-15 minutes or until the bottoms are lightly golden. Take care to avoid browning the tops to maintain their delicate appearance.
- Cool and Dust: Allow the cookies to cool completely on the baking sheet. Once cooled, dust them generously with powdered sugar for a snowy finish and serve.
Notes
- Using seedless raspberry jam helps keep the filling smooth and easier to seal inside the cookies.
- Chilling the dough logs before slicing prevents the dough from becoming too soft and sticking to the knife.
- Press the edges gently to prevent the jam from leaking out during baking.
- For an extra almond flavor, consider sprinkling a few chopped almonds on top before baking, though this will alter the classic look.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
