Description
Raspberry Almond Snowball Cookies are delicate, buttery treats filled with luscious raspberry jam and coated generously in powdered sugar. These jam-stuffed snowballs combine a subtle almond flavor with a soft, crumbly texture, making them perfect for festive occasions or a delightful afternoon snack.
Ingredients
Scale
Dry Ingredients
- 2 cups (248g) all-purpose flour (scoop and level to measure)
- 1/2 tsp salt
- 3/4 cup (76g) sliced almonds
- 1 1/2 cups (170g) powdered sugar (for coating)
Wet Ingredients
- 1 cup (226g) unsalted butter, softened
- 1/2 cup (60g) powdered sugar
- 1/2 tsp almond extract
- 6 Tbsp (115g) seedless raspberry jam
Instructions
- Prepare Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour and salt. Set aside. Add the sliced almonds to a food processor and pulse until finely ground into tiny bits. Set aside this almond mixture.
- Cream Butter and Sugar: In the bowl of an electric stand mixer fitted with a paddle attachment, cream together the softened butter and 1/2 cup powdered sugar until smooth and fully combined. Mix in the almond extract for flavor.
- Combine Dough: Gradually add the flour and salt mixture to the creamed butter and sugar, mixing just until combined. Fold in the finely ground almonds gently with a spatula, ensuring even distribution without overmixing.
- Form Jam-Filled Dough Balls: Scoop out 1/2 tablespoon of dough and shape it into a ball. Using your finger or thumb, make a fairly deep indentation large enough to hold jam. Fill this cavity with 1/2 teaspoon of raspberry jam.
- Seal the Filled Dough: Take another 1/2 tablespoon portion of dough and shape it into a ball as well. Make an indentation in this second ball, then carefully place it over the jam-filled dough ball. Gently press the dough on the sides to seal the jam inside, forming one complete round ball.
- Arrange and Chill Dough Balls: Place the formed dough balls on a plate, leaving space between them to chill evenly. Repeat with the remaining dough and jam.
- Refrigerate: Transfer the dough balls to the refrigerator and chill for 1 hour and 30 minutes. This helps the cookies hold their shape during baking.
- Preheat Oven and Prepare Baking Sheet: About 15 minutes before baking is done, preheat your oven to 375°F (190°C). Transfer chilled cookies to a baking sheet, spacing them about 2 inches apart. Keep any extra dough balls chilled.
- Bake: Bake the cookies in the preheated oven for 11-13 minutes, until they are set but not browned. Be careful not to overbake or the cookies may crack and jam could leak out.
- Initial Coating: Remove cookies from the oven and allow them to cool for several minutes. While still warm, pour the remaining powdered sugar (1 1/2 cups) into a small bowl and gently roll each cookie in the sugar to lightly coat.
- Final Cooling and Coating: Transfer coated cookies to a wire rack to cool completely. Once fully cooled, roll them in powdered sugar a second time to provide a thicker, snowball-like coating.
Notes
- Use room temperature butter for easier creaming and smooth dough.
- Be gentle when folding in the ground almonds to keep the dough tender.
- Chilling is crucial to prevent cookies from spreading too much during baking.
- Handle the jam-filled dough balls carefully to avoid tearing and jam leakage.
- For best results, store cookies in an airtight container to maintain freshness.
