Description
These Raspberry Filled Almond Snowball Cookies are a delightful treat perfect for any occasion. A buttery almond cookie filled with sweet raspberry jam, these cookies are rolled in powdered sugar for a snowy finish.
Ingredients
Scale
Cookie Dough:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup finely chopped almonds
Filling and Coating:
- 1/2 cup raspberry jam (seedless preferred)
- 1 cup powdered sugar (for rolling)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare Dough: Cream together butter and 1/2 cup powdered sugar until light and fluffy. Mix in almond extract. Gradually add flour and salt, then stir in chopped almonds.
- Shape Cookies: Scoop out dough portions, flatten, add raspberry jam, seal and roll into balls. Place on baking sheet.
- Bake: Bake for 12–14 minutes until lightly golden. Cool slightly on the sheet, then transfer to a rack.
- Coat Cookies: While warm, roll cookies in powdered sugar. Once cooled, roll again for a snowy finish.
Notes
- Ensure the jam is thick to avoid leaking.
- Chilling the dough slightly before filling can make shaping easier.
- Store in an airtight container for up to 1 week.
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
