Description

These Raspberry Filled Almond Snowball Cookies are a delightful treat with a burst of fruity flavor in every bite. The buttery almond dough encases a sweet raspberry jam filling, creating a perfect balance of flavors. These festive cookies are ideal for holiday gatherings or as a special homemade gift.

Ingredients

Cookies:

1 cup unsalted butter (softened)
½ cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups all-purpose flour
¾ cup finely ground almonds or almond flour
¼ teaspoon salt
additional powdered sugar for rolling

Filling:

½ cup raspberry jam (seedless preferred)

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream butter and sugar: In a large bowl, cream the softened butter and ½ cup powdered sugar until light and fluffy. Mix in vanilla and almond extracts.
Combine dry ingredients: In a separate bowl, whisk together the flour, ground almonds, and salt. Gradually add the dry ingredients to the wet mixture and beat until a soft dough forms.
Assemble the cookies: Scoop out about 1 tablespoon of dough, flatten it in your palm, place ½ teaspoon of raspberry jam in the center, wrap the dough around the filling, and roll into a ball. Repeat with remaining dough and jam.
Bake: Place the cookies on the prepared baking sheet and bake for 13–15 minutes until golden. Cool for 5 minutes, then roll the warm cookies in powdered sugar. Once cooled, roll again for a snowy finish.

Notes

Use cold jam for easier filling
Store in an airtight container for up to 5 days or freeze for longer storage