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Raspberry-Filled Almond Snowball Cookies Recipe

Raspberry-Filled Almond Snowball Cookies Recipe


  • Author: Susan
  • Total Time: 30 Minutes
  • Yield: 24 Cookies 1x

Description

These Raspberry Filled Almond Snowball Cookies are the perfect holiday treat, with a delicate, buttery texture that melts in your mouth. Each cookie is coated in a snowy layer of powdered sugar and hides a sweet raspberry center, giving you a delightful surprise with every bite. The almond flavor complements the raspberry filling beautifully, creating a well-balanced, festive dessert.


Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup almond flour (or finely ground almonds)
  • 1/3 cup raspberry preserves
  • 1 cup powdered sugar (for rolling)

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Make the Dough: In a large mixing bowl, cream together the softened butter and 1/2 cup of powdered sugar until light and fluffy. Add the almond extract and mix well. Gradually add the all-purpose flour, salt, and almond flour, mixing until a soft dough forms.
  3. Shape the Cookies: Take about 1 tablespoon of dough and flatten it in your palm. Place 1/2 teaspoon of raspberry preserves in the center, then carefully wrap the dough around the filling to form a ball, ensuring the preserves are fully enclosed. Repeat with the remaining dough.
  4. Bake the Cookies: Place the dough balls on the prepared baking sheet, about 2 inches apart. Bake for 12-15 minutes, or until the cookies are set but not browned.
  5. Roll in Powdered Sugar: Let the cookies cool for 5 minutes, then gently roll each cookie in powdered sugar while still warm. Allow the cookies to cool completely, then roll them once more in powdered sugar for a snowy finish.

Notes

  • For a Festive Touch: Add a pinch of ground cinnamon to the powdered sugar for a hint of spice.
  • Storage: Store in an airtight container at room temperature for up to a week.
  • Prep Time: 15 Minutes
  • Cook Time: 15 Minutes