Description
Delight in these Filled Almond Snowball Cookies, a tender and buttery treat filled with luscious raspberry jam and the subtle nutty flavor of toasted ground almonds. Perfectly coated with powdered sugar, these cookies offer a melt-in-your-mouth texture and a festive appearance ideal for sharing or gifting.
Ingredients
Scale
Cookie Dough
- 2 cups all purpose flour
- 3/4 cup toasted ground almonds
- Pinch of salt
- 1 cup unsalted butter at room temperature
- 1/2 cup powdered sugar
- 1/2 teaspoon almond extract
- 1/4 cup seedless raspberry jam
To Finish
- Powdered sugar for coating
Instructions
- Prepare Dry Ingredients: In a medium bowl, stir together the all purpose flour, toasted ground almonds, and pinch of salt until evenly combined.
- Cream Butter and Sugar: In a separate large bowl, use an electric hand mixer to cream the unsalted butter and powdered sugar together until the mixture is light and fluffy, about 2 to 3 minutes.
- Add Flavoring: Mix in the almond extract to the creamed butter and sugar to infuse the dough with a nutty aroma.
- Combine Dry and Wet Ingredients: Gradually add the flour mixture to the butter mixture, beating on low speed just until the dough comes together. Avoid overmixing to maintain tenderness.
- Shape Cookie Dough Balls: Using your hands, divide the dough into two-inch pieces. Roll each piece into a smooth ball, then use your fingers to create a small hollow in the center of each ball.
- Fill with Jam and Seal: Place about a scant half teaspoon of seedless raspberry jam into the hollow of one dough ball, then carefully cover it with another dough ball, pinching the edges firmly to seal the jam inside. Gently roll the filled dough into a smooth ball.
- Chill the Cookies: Arrange the shaped cookies on parchment-lined baking sheets. Refrigerate the sheets for 1 to 2 hours to help the cookies hold their shape during baking.
- Preheat Oven: Toward the end of chilling, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Bake the Cookies: Bake the chilled cookies on the middle rack of the oven for 12 minutes, or until the bottoms just begin to turn golden brown.
- Coat with Powdered Sugar: Remove the cookies from the oven and cool them slightly until just warm. Roll each cookie in powdered sugar, then once completely cooled, roll them in powdered sugar again for a snowy finish.
- Store Properly: Place the finished cookies in an airtight container to maintain freshness and softness.
Notes
- To toast almonds, spread them evenly on a baking sheet and bake at 350 degrees Fahrenheit for about 8-10 minutes, stirring occasionally, until fragrant and lightly golden.
- If you prefer, you can substitute seedless raspberry jam with other fruit preserves like strawberry or apricot for a different flavor.
- Make sure the butter is at room temperature for easy creaming, which contributes to the cookies’ light texture.
- Refrigerating the dough is essential to help the cookies maintain their shape and prevent jam leakage during baking.
- These cookies keep well for up to one week stored in an airtight container at room temperature or can be frozen for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 9 g
- Sodium: 50 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
