Description
These Raspberry Filled Almond Snowball Cookies are a delightful treat with a burst of sweet raspberry jam encased in a buttery almond dough, all rolled in powdered sugar for a snowy finish. Perfect for holiday gatherings and festive occasions.
Ingredients
Scale
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
Filling and Coating:
- 1/2 cup raspberry jam, seedless preferred
- 1 cup powdered sugar for rolling
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Making the Dough: Cream together butter and 1/2 cup powdered sugar. Add vanilla and almond extracts. Mix in flour, salt, and ground almonds to form a soft dough.
- Assembling the Cookies: Flatten a tablespoon of dough, add raspberry jam, seal, and roll into a ball. Place on baking sheet.
- Baking: Bake for 12-14 minutes until set. Allow to cool slightly, then roll in powdered sugar. Cool completely and roll in powdered sugar again.
Notes
- Use thick jam to prevent leakage.
- Dough can be refrigerated for up to 24 hours.
- Store cookies in an airtight container for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 8 g
- Sodium: 40 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
