Description
Delight in these Raspberry Filled Almond Snowball Cookies, a perfect blend of buttery almond-flavored dough and sweet raspberry jam. These delicate, sandwich-style cookies are dusted with powdered sugar for an elegant finish, making them an irresistible treat for tea time or holiday celebrations.
Ingredients
Scale
Cookie Dough
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar, plus extra for dusting
- 1 teaspoon pure almond extract
- 2 cups all-purpose flour
- 1/2 cup finely ground almonds (almond meal)
- 1/4 teaspoon salt
Filling
- 1/2 cup raspberry jam (seedless preferred)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and facilitate clean baking.
- Cream Butter and Sugar: In a large bowl, cream the softened butter with 1/2 cup powdered sugar until the mixture is light and fluffy, which helps create tender cookies.
- Add Almond Extract: Stir in the almond extract to infuse the dough with a nutty aroma that complements the raspberry filling.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, almond meal, and salt to evenly distribute these dry components.
- Combine Dough: Gradually add the dry mixture to the butter mixture, stirring just until combined to avoid overworking the dough and keeping it tender.
- Chill Dough: Divide the dough in half and roll each half into a log about 1.5 inches in diameter. Wrap each log tightly in plastic wrap and chill for 30 minutes to firm up for easier slicing and shaping.
- Slice and Assemble: Slice the dough into 1/4 inch thick rounds. Place half of the rounds on the prepared baking sheet, spoon about 1/2 teaspoon of raspberry jam onto each, and top with the remaining rounds. Gently press the edges to seal the jam inside.
- Bake: Bake the cookies for 12-15 minutes or until the bottoms turn lightly golden, taking care not to brown the tops to maintain a pale, snowball-like appearance.
- Cool and Dust: Allow the cookies to cool completely on the baking sheet. Once cooled, dust generously with powdered sugar for a snowy finish before serving.
Notes
- Use seedless raspberry jam for a smoother texture inside the cookies.
- Ensure the butter is softened but not melted for proper creaming consistency.
- Chilling the dough is essential for clean slicing and helps maintain cookie shape during baking.
- Do not brown the tops to preserve the classic snowball cookie appearance.
- Store cookies in an airtight container to keep them fresh for up to a week.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
