Raspberry Filled Almond Snowball Cookies Recipe
Introduction
These Raspberry Filled Almond Snowball Cookies are a delightful treat combining a buttery almond-flavored dough with a sweet burst of raspberry jam. Perfect for holiday gatherings or anytime you crave a melt-in-your-mouth cookie with a fruity surprise.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup powdered sugar, plus extra for rolling
- 1 cup almond flour
- 1 cup all-purpose flour
- 2 tsp vanilla extract
- 1/2 cup raspberry jam
- 1/4 tsp salt
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 2: In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Step 3: Gradually mix in the almond flour, all-purpose flour, salt, and vanilla extract until well combined to form a dough.
- Step 4: Scoop about one tablespoon of dough, flatten it slightly, place half a teaspoon of raspberry jam in the center, and wrap the dough around it to create a ball.
- Step 5: Place the cookies on the prepared baking sheet and bake for 12-15 minutes until lightly golden on the bottom.
- Step 6: Roll the warm cookies in powdered sugar before allowing them to cool completely.
Tips & Variations
- For a nutty crunch, you can add finely chopped almonds to the dough.
- If raspberry jam is not available, use any other fruit jam like strawberry or apricot for a different flavor.
- Chilling the dough before shaping can help prevent spreading during baking.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 2 weeks. Reheat gently in a low oven to restore softness if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use gluten-free flour in this recipe?
Yes, you can substitute the all-purpose flour with a gluten-free blend, but ensure it is suitable for baking to maintain the right texture.
How do I prevent the jam from leaking out during baking?
Make sure to seal the dough completely around the jam and gently pinch any gaps. Using slightly thicker jam can also help prevent leakage.
PrintRaspberry Filled Almond Snowball Cookies Recipe
Delight in these Raspberry Filled Almond Snowball Cookies, a perfect blend of buttery almond-flavored cookie dough enveloping a sweet and tangy raspberry jam center. These melt-in-your-mouth treats are lightly dusted with powdered sugar, making them an elegant dessert or a festive snack for any occasion.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cookies
- 1 cup unsalted butter, softened
- 1 cup powdered sugar, plus extra for rolling
- 1 cup almond flour
- 1 cup all-purpose flour
- 2 tsp vanilla extract
- 1/4 tsp salt
Filling
- 1/2 cup raspberry jam
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking the cookies.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and powdered sugar until the mixture is light and fluffy, ensuring a smooth texture for the dough.
- Mix Dry Ingredients: Gradually add in almond flour, all-purpose flour, salt, and vanilla extract to the creamed mixture and mix until a well-combined dough forms.
- Form Cookie Balls: Scoop about one tablespoon of dough and flatten it slightly. Place half a teaspoon of raspberry jam in the center, then carefully wrap the dough around the jam, shaping it into a ball to seal the filling inside.
- Arrange and Bake: Place the filled cookie balls on the prepared baking sheet, spacing them evenly. Bake in the preheated oven for 12-15 minutes or until the bottoms are lightly golden.
- Coat with Powdered Sugar: While the cookies are still warm, roll them gently in powdered sugar to create the signature snowball effect. Allow them to cool completely before serving.
Notes
- Ensure the butter is softened to room temperature for easier mixing and better dough consistency.
- You can substitute raspberry jam with other fruit preserves like strawberry or apricot depending on your preference.
- For a nut-free version, omit the almond flour and increase the all-purpose flour accordingly.
- Be careful not to overfill the cookies with jam to avoid leakage during baking.
- Store cookies in an airtight container at room temperature for up to one week.
Keywords: almond snowball cookies, raspberry jam cookies, filled cookies, holiday cookies, almond flour cookies, powdered sugar cookies, baked dessert
