A Sweet Bite of Holiday Bliss
When it comes to holiday baking, few treats are as delightful and timeless as snowball cookies. These buttery, melt-in-your-mouth cookies have long been a favorite for their simplicity and elegance. Today, we’re putting a twist on the classic recipe by adding a sweet surprise in the center: a dollop of tangy raspberry jam. These Raspberry Filled Almond Snowball Cookies combine a tender almond-flavored dough with a fruity filling, making them an irresistible addition to your cookie tray.
Whether you’re baking for a festive gathering, preparing edible gifts, or simply treating yourself, this recipe is perfect for anyone who loves the combination of buttery richness and fruity sweetness. Let’s dive in and make these stunning, crowd-pleasing cookies that are as delicious as they are beautiful.
Why You’ll Love This Recipe
- Burst of Flavor: The almond-flavored dough is buttery and nutty, perfectly complementing the tart raspberry filling.
- Elegant Appearance: With their powdered sugar coating, these cookies resemble little snowballs—perfect for holiday aesthetics.
- Versatile: Swap out the raspberry jam for your favorite preserves or nut butter to customize the flavor.
- Easy to Make: With simple ingredients and straightforward steps, this recipe is ideal for bakers of all levels.
Ingredients You’ll Need
For the Cookies:
- 1 cup unsalted butter, softened
- ½ cup powdered sugar (plus extra for dusting)
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 cups all-purpose flour
- ¼ tsp salt
- 1 cup finely chopped almonds
For the Filling:
- ½ cup raspberry jam
Kitchen Equipment Needed
- Large mixing bowl
- Electric mixer or hand whisk
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Fine mesh sieve (for dusting powdered sugar)
- Wire cooling rack
Step-by-Step Directions
1. Prepare the Dough
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. In a large mixing bowl, cream the softened butter and powdered sugar together until light and fluffy. This step is key for achieving a soft, tender cookie texture.
Next, mix in the vanilla and almond extracts, ensuring they’re evenly incorporated. Gradually add the flour and salt, mixing just until a dough forms. Stir in the finely chopped almonds to give the dough its signature nutty flavor. Be careful not to overmix, as this can make the cookies dense.
Tip: If the dough feels too soft to handle, chill it in the refrigerator for 20-30 minutes.
2. Assemble the Cookies
Scoop out about a tablespoon of dough and flatten it in the palm of your hand. Place ½ teaspoon of raspberry jam in the center, then carefully fold the dough around the jam to seal it completely. Roll the dough into a ball and place it on the prepared baking sheet. Repeat with the remaining dough and jam, leaving a little space between each cookie.
Tip: To avoid sticky fingers, lightly flour your hands while shaping the cookies.
3. Bake the Cookies
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are just beginning to turn golden. Avoid overbaking, as these cookies are meant to be soft and tender. Let them cool slightly on the baking sheet before transferring them to a wire rack.
4. Dust with Powdered Sugar
While the cookies are still warm, dust them generously with powdered sugar using a fine mesh sieve. The sugar will cling beautifully to the warm cookies, giving them their classic snowball look. Allow the cookies to cool completely before serving.
Tips and Variations
- Flavor Swaps: Not a fan of raspberry? Try apricot, strawberry, or blackberry jam instead. For a nut-free option, use a dollop of chocolate spread or caramel sauce as the filling.
- Add a Twist: Mix in a pinch of cinnamon or cardamom to the dough for a warm, spiced flavor.
- Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free baking flour for a celiac-friendly version.
Storing and Freezing Tips
How to Store:
Place leftover cookies in an airtight container and store at room temperature for up to 5 days. To keep them fresh longer, refrigerate them for up to 2 weeks.
How to Freeze:
These cookies freeze beautifully. Once baked and cooled, arrange them in a single layer in a freezer-safe container, separating layers with parchment paper. Freeze for up to 3 months. When ready to enjoy, thaw at room temperature and dust with a fresh layer of powdered sugar if needed.
Food and Drink Pairings
Pair these cookies with a steaming mug of tea, coffee, or hot chocolate for a cozy treat. For a more festive touch, serve them alongside a glass of mulled wine or sparkling cider. The cookies also make a lovely accompaniment to a scoop of vanilla or almond ice cream for dessert.
FAQs
Q: Can I make the dough ahead of time?
A: Yes! You can prepare the dough and store it in the refrigerator for up to 48 hours. Let it soften slightly at room temperature before shaping the cookies.
Q: My dough is sticky—what should I do?
A: If your dough feels too sticky to work with, chill it in the refrigerator for 20-30 minutes. You can also lightly flour your hands while shaping the cookies.
Q: Can I use store-bought almond meal instead of chopped almonds?
A: Absolutely! Almond meal works well and adds a finer texture to the dough.
Q: How do I prevent the jam from leaking out during baking?
A: Be sure to seal the dough completely around the jam, pinching the edges firmly before rolling into a ball.
A Sweet Call to Action
Now that you’ve discovered how easy and delicious these Raspberry Filled Almond Snowball Cookies are, it’s time to gather your ingredients and start baking! These cookies are sure to become a holiday favorite in your household.
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