Description
These Raspberry Filled Almond Snowball Cookies are a delightful treat perfect for the holiday season. These buttery cookies are filled with sweet raspberry jam and rolled in powdered sugar for a snowy finish.
Ingredients
Scale
Cookies:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 2 1/4 cups all-purpose flour
- 1/2 tsp salt
- 3/4 cup finely chopped almonds
- 1/3 cup seedless raspberry jam
- 1 cup powdered sugar (for rolling)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter and Sugar: In a large bowl, cream together butter and 1/2 cup powdered sugar until light and fluffy. Mix in vanilla and almond extracts.
- Add Dry Ingredients: Gradually beat in flour and salt, then fold in chopped almonds.
- Fill Dough: Scoop about 1 tablespoon of dough, flatten slightly in your palm, place 1/2 teaspoon of raspberry jam in the center, fold dough around the jam, and roll into a smooth ball.
- Bake: Place cookies on the baking sheet, bake for 12–14 minutes until lightly golden. Cool for 5 minutes, then roll warm cookies in powdered sugar. Once cooled, roll in powdered sugar again.
Notes
- Be sure not to overfill with jam to avoid leaking.
- You can toast the almonds for extra flavor before chopping.
- 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: 9g
- Sodium: 55mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
