Description
These Raspberry Filled Almond Snowball Cookies are delicate, buttery treats with a luscious raspberry jam center, coated in a dusting of powdered sugar. The combination of all-purpose and almond flours provides a tender, crumbly texture perfect for any occasion.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup almond flour
- 1/2 teaspoon salt
Filling and Topping
- 1/2 cup raspberry jam
- Additional powdered sugar for dusting
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
- Cream Butter and Sugar: In a bowl, cream the softened butter with the powdered sugar until the mixture is smooth and fluffy, which helps create a tender cookie texture.
- Add Vanilla: Mix in the vanilla extract thoroughly to infuse the dough with flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, almond flour, and salt ensuring they are evenly combined.
- Mix Dry and Wet Ingredients: Gradually add the dry flour mixture to the butter mixture, mixing until just combined to avoid overworking the dough.
- Chill Dough: Chill the dough in the refrigerator for 30 minutes to firm it up, making it easier to handle and shape.
- Shape Dough Balls: Take portions of dough and roll them into small balls, then gently flatten each ball with your hand or the bottom of a glass.
- Add Raspberry Jam: Place about a teaspoon of raspberry jam in the center of each flattened dough circle, careful not to overfill.
- Seal Cookies: Fold the dough edges over the jam filling and gently reshape into a round ball, sealing the jam inside.
- Bake: Arrange the filled dough balls on a baking sheet lined with parchment paper or a silicone mat, then bake in the preheated oven for 12-15 minutes until the bottoms are lightly golden.
- Cool and Dust: Let the cookies cool slightly on the baking sheet then transfer to a wire rack. Once cooled, dust generously with powdered sugar before serving.
Notes
- Use room temperature butter for easier creaming and better texture.
- Chilling the dough helps prevent spreading while baking.
- You can substitute raspberry jam with any other fruit jam of your choice.
- Handle the dough gently when shaping to avoid cracking.
- Store cookies in an airtight container at room temperature for up to 3 days for optimal freshness.
