Raspberry-Filled Almond Snowball Cookies Recipe
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
- 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
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 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.
- 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.
- 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.
- 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.