Raspberry Filled Almond Snowball Cookies
Delight in these Raspberry Filled Almond Snowball Cookies — buttery, crumbly almond-flavored cookies with a sweet raspberry jam center. Perfectly dusted with powdered sugar, these melt-in-your-mouth treats are ideal for holiday gatherings or any time you crave a delicate, fruity cookie.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar, plus extra for dusting
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 2 cups all-purpose flour
- 1 cup finely ground almonds (almond meal)
- 1/4 tsp salt
- 1/2 cup raspberry jam (seedless preferred)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Mix in vanilla and almond extracts.
- Gradually add the flour, almond meal, and salt, mixing until the dough comes together.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet about 2 inches apart.
- Make a small indentation in the center of each ball using your thumb or the back of a spoon.
- Fill each indentation with about 1/2 teaspoon of raspberry jam.
- Bake for 15-18 minutes or until the edges just start to turn golden.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Once completely cool, dust generously with powdered sugar.
Notes
- Use seedless raspberry jam for a smoother filling.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a nut-free version, substitute almond meal with finely crushed graham crackers or oat flour.
