Description
These Raspberry-Filled Almond Snowball Cookies are a festive, melt-in-your-mouth treat with a buttery almond flavor and a sweet raspberry jam center. Perfect for holidays, cookie exchanges, or a simple indulgence, these cookies are easy to make and sure to impress with their elegant appearance.
Ingredients
1 cup unsalted butter, softened
½ cup powdered sugar (plus extra for dusting)
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups all-purpose flour
1 cup finely ground almonds (almond meal)
¼ teaspoon salt
½ cup raspberry jam (seedless preferred)
Instructions
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Cream together the softened butter and powdered sugar until light and fluffy. Beat in the vanilla and almond extracts.
In a separate bowl, whisk together the flour, almond meal, and salt. Gradually add this dry mixture to the butter mixture until a soft dough forms.
Scoop tablespoon-sized portions of dough and roll them into balls. Place the dough balls on the baking sheets, spaced about 2 inches apart.
Bake for 12–15 minutes, or until the bottoms are lightly golden. Let the cookies cool on the tray for 5 minutes.
Once slightly cooled, flatten the tops of each cookie and make a small indentation in the center. Fill each indentation with about ½ teaspoon of raspberry jam.
Allow the cookies to cool completely on the tray. Once cool, roll them generously in powdered sugar for a festive finish.
Notes
You can swap raspberry jam for other fruit jams like strawberry, apricot, or blueberry. Ensure the jam is seedless for a smoother filling.
For an extra almond flavor, add more almond extract or use almond paste in the dough.
To make them gluten-free, substitute the all-purpose flour with a gluten-free flour blend, but keep the almond meal.
Store in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months.
