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Raspberry Filled Almond Snowball Cookies

Raspberry Filled Almond Snowball Cookies

Patricia
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Servings 24 cookies
Calories 120 kcal

Ingredients
  

  • 1 cup unsalted butter softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 cups all-purpose flour
  • ¼ teaspoon salt
  • 1 cup finely chopped almonds
  • ½ cup raspberry jam
  • 1 cup powdered sugar for rolling

Instructions
 

  • Preheat the oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • Make the dough: In a large mixing bowl, beat the softened butter and powdered sugar until light and fluffy. Add the vanilla and almond extracts, and mix until well combined.
  • Incorporate dry ingredients: Gradually add the flour, salt, and chopped almonds to the butter mixture, stirring until the dough comes together. If the dough feels too soft, chill it in the refrigerator for 15-20 minutes.
  • Shape the cookies: Scoop out about a tablespoon of dough and flatten it into a small disk. Place ½ teaspoon of raspberry jam in the center, then fold the edges of the dough around the jam to form a ball. Seal the edges well to prevent leaks.
  • Bake the cookies: Arrange the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the bottoms are lightly golden.
  • Cool and roll: Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack. Once cooled slightly, roll the cookies in powdered sugar to coat them generously.
  • Serve and enjoy: Serve these cookies with tea, coffee, or as part of a holiday cookie platter.

Notes

  • If the dough becomes too sticky to handle, pop it into the fridge for 10-15 minutes before shaping.
  • Avoid overfilling with jam to prevent it from leaking out during baking.
  • For a nut-free version, omit the chopped almonds and increase the flour by ¼ cup.