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Raspberry Almond Snowball Cookies

Delightful cookies with a buttery crunch, almond essence, and a burst of raspberry jam, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 120
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1 cup unsalted butter, softened Make sure it's truly softened for the best texture.
  • 1/2 cup powdered sugar, plus more for coating Use extra for rolling the cookies.
  • 1 teaspoon vanilla extract Enhances the cookie's flavor.
  • 2 1/4 cups all-purpose flour
  • 1 cup finely ground almonds Can replace with pecans or walnuts for a different flavor.
  • 1/4 teaspoon salt Omit if using salted butter.
For the filling
  • 1/2 cup seedless raspberry jam This adds the sweet-tart burst of flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
  3. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, ground almonds, and salt.
  5. Gradually add the dry mix to the buttery base, mixing until just combined.
  6. Roll about a tablespoon of dough into a ball, then make a gentle indentation in the center.
  7. Fill it with 1/4 teaspoon of raspberry jam and pinch the edges closed, re-rolling into a smooth sphere.
  8. Place the cookies on the prepared baking sheet, ensuring space for spreading.
Baking
  1. Bake in the preheated oven for 10-12 minutes until lightly golden.
  2. Let cool slightly on the baking sheet before transferring to a wire rack to cool completely.
  3. Once cooled, roll generously in powdered sugar, preferably twice for thorough coating.

Notes

Store in an airtight container at room temperature for up to a week. Try adding almond extract for extra flavor.