Description
Delight in these Raspberry Almond Snowball Cookies, a delightful treat featuring buttery almond-infused dough balls stuffed with sweet raspberry jam and generously coated in powdered sugar. Perfectly soft with a tender crumb, these charming cookies blend nutty and fruity flavors for an irresistible bite.
Ingredients
Scale
Dry Ingredients
- 2 cups (248g) all-purpose flour
- 1/2 tsp salt
- 3/4 cup (76g) sliced almonds
- 1 1/2 cups (170g) powdered sugar (for coating)
- 1/2 cup (60g) powdered sugar (for dough)
Wet Ingredients
- 1 cup (226g) unsalted butter, softened
- 1/2 tsp almond extract
- 6 Tbsp (115g) seedless raspberry jam
Instructions
- Prepare dry ingredients: In a mixing bowl, whisk together the all-purpose flour and salt, then set aside. Add sliced almonds to a food processor and pulse until finely ground into tiny bits; set aside.
- Cream butter and sugar: Using a stand mixer fitted with the paddle attachment, cream the softened unsalted butter and 1/2 cup powdered sugar until smooth and combined. Mix in the almond extract for flavor.
- Combine dough: Gradually add the flour and salt mixture to the creamed butter, mixing just until combined. Fold in the ground almonds gently with a spatula to ensure even distribution without overmixing.
- Form jam-stuffed dough balls: Scoop out 1/2 tablespoon portions of dough and shape each into a ball. Using your finger or thumb, make a deep indentation large enough to hold the jam. Place 1/2 teaspoon of raspberry jam inside the indentation.
- Seal the jam filling: Take another 1/2 tablespoon dough ball, make an indentation, and gently place it over the jam-filled dough ball. Seal the edges carefully by bringing some dough down along the sides so the jam is fully enclosed.
- Chill dough balls: Transfer the sealed dough balls onto a plate with some space between them to chill evenly. Refrigerate for 1 hour and 30 minutes to firm up the dough.
- Preheat and bake: While the dough is chilling, preheat the oven to 375°F (190°C) during the last 15 minutes of chilling. Arrange the chilled cookies on a baking sheet, spacing them about 2 inches apart.
- Bake cookies: Bake in the preheated oven for 11 to 13 minutes until the cookies are set but not browned. Avoid over-baking to prevent cracking and jam leakage.
- Coat with powdered sugar: Remove cookies from the oven and allow them to cool for several minutes. While still warm, roll each cookie carefully in 1 1/2 cups powdered sugar to provide a light coating.
- Final cooling and coating: Transfer the sugar-coated cookies to a wire rack to cool completely. Once cooled, roll them again in powdered sugar for a thicker, snowball-like coating.
Notes
- Dough consistency should be soft and easy to work with but not sticky. If dough feels sticky, add a few tablespoons of flour until manageable.
- If the dough is too dry and cracks easily during shaping, mix in a tablespoon of milk to soften it slightly.
- Avoid too many cracks when making indentations, as jam may seep out; minor cracks can be gently pinched together to seal.
- Space dough balls evenly when chilling to ensure uniform firming and baking.
- Watch closely during baking to prevent over-baking which causes cracks and jam leakage.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
