Description
These Raspberry-Filled Almond Snowball Cookies are buttery, nutty shortbread cookies with a sweet raspberry jam center, dusted in powdered sugar. Perfect for holidays, cookie exchanges, or teatime. A delightful hidden surprise in every bite. Keywords: almond snowball cookies, raspberry-filled cookies, Christmas cookies, jam thumbprint alternatives, nutty shortbread treats.
Ingredients
1 cup unsalted butter
0.5 cup powdered sugar
1 teaspoon vanilla extract
0.5 teaspoon almond extract
2.25 cups all-purpose flour
0.25 teaspoon salt
0.5 cup finely ground almonds or almond flour
0.5 cup raspberry jam
0.75 cup powdered sugar (for coating)
Instructions
1. In a large bowl, beat unsalted butter and powdered sugar until creamy and fluffy.
2. Mix in vanilla extract and almond extract until well combined.
3. In another bowl, whisk together flour, salt, and ground almonds.
4. Add the dry ingredients to the wet mixture and mix until a dough forms.
5. Cover the dough and refrigerate for 30 minutes to firm it up.
6. Scoop out small portions of dough, flatten gently, and spoon a small amount of raspberry jam into the center.
7. Fold the dough around the jam and roll into a ball to seal it.
8. Place on a parchment-lined baking sheet and bake at 350°F (175°C) for 12 to 14 minutes.
9. Let cookies cool slightly, then roll in powdered sugar.
10. Once fully cooled, roll again in powdered sugar for a snowy finish.
Notes
Let cookies cool slightly before the first sugar roll so the coating sticks without melting.
Use a thick raspberry jam or preserve to avoid it leaking during baking.
For a firmer texture, refrigerate cookies after baking and rolling.
- Prep Time: 45 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 7g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg