Delicate, buttery, and filled with luscious raspberry jam, these Raspberry Filled Almond Snowball Cookies are a delightful treat that’s sure to brighten up any holiday gathering. Each bite features finely chopped almonds that lend a satisfying crunch, while a dusting of powdered sugar evokes the charm of freshly fallen snow. These cookies melt in your mouth and deliver a delightful burst of fruity flavor, making them perfect for Christmas festivities, cozy tea parties, or as a sweet midday snack.

Why You’ll Love This Recipe

This recipe is a true gem for several reasons. Not only is it straightforward to make, but it’s also wonderfully flexible. The delicious combination of buttery shortbread and almond flavor paired with sweet raspberry filling creates an unforgettable experience with every bite. The best part is, these cookies are easy to shape and roll, adding a fun element to your baking. They also store beautifully, making them an excellent choice for preparing ahead of time—perfect for gifting or serving at festive gatherings. With their crumbly texture and light sweetness, they are bound to become a beloved favorite!

The Recipe

Ingredients:

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup finely chopped almonds
• 1/2 cup raspberry jam
• 1 cup powdered sugar (for rolling)

Step-by-Step Instructions:

1. Preheat the oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
2. Make the dough: In a large mixing bowl, beat the softened butter and powdered sugar together until the mixture is light and fluffy. Next, add in the vanilla and almond extracts, mixing until everything is thoroughly combined.
3. Incorporate dry ingredients: Gradually add the flour, salt, and chopped almonds to the butter mixture, stirring until a cohesive dough forms. If you find that the dough is too soft to handle, you can chill it in the refrigerator for 15-20 minutes to make it easier to work with.
4. Shape the cookies: Take about a tablespoon of dough and flatten it into a small disk. Place 1/2 teaspoon of raspberry jam in the center, then fold the edges of the dough around the jam to form a ball. Make sure to seal the edges tightly to avoid any leaks during baking.
5. Bake the cookies: Arrange the dough balls on the prepared baking sheets, making sure to space them about 2 inches apart. Bake for approximately 12-15 minutes, or until the bottoms turn a light golden brown.
6. Cool and roll: Let the cookies cool on the baking sheets for about 5 minutes, before transferring them to a wire rack. Once they’ve cooled slightly, roll the cookies in powdered sugar for a generous coating.
7. Serve and enjoy: Serve these delightful cookies with a cup of tea or coffee, or include them in a holiday cookie platter. They are sure to be a hit!

Serving and Storage Tips

• Serving: These cookies are best enjoyed at room temperature. If you like, dust them with some extra powdered sugar right before serving. They pair wonderfully with warm drinks and are perfect for any festive occasion.
• Storage: Keep the cookies in an airtight container at room temperature for up to 5 days. If you wish to freeze them, individually wrap each cookie in plastic wrap and store them in an airtight container for up to 2 months. Be sure to let them thaw before serving.

Helpful Notes

• If the dough feels too sticky, place it in the refrigerator for 10-15 minutes to make it easier to handle.
• Be cautious not to overfill the cookies with jam, as this can cause them to leak out during baking.
• If you prefer a nut-free version, simply omit the chopped almonds and increase the flour by 1/4 cup.

FAQs

1. Can I use other flavors of jam?
Yes! Feel free to swap out the raspberry jam for strawberry, apricot, or whatever jam captures your fancy.

2. Can I make the dough ahead of time?
Of course! The dough can be refrigerated for up to 24 hours or frozen for longer. Just make sure to allow it to soften slightly before shaping it into cookies.

3. What if my jam leaks out during baking?
To avoid leaks, ensure that the dough is sealed tightly around the jam, and avoid overfilling. If any jam manages to leak out, it won’t ruin the cookies. They’ll still taste incredible!

4. Can I use almond flour instead of chopped almonds?
Certainly! Using almond flour will give your cookies a finer consistency. If you choose this route, replace 1/2 cup of the all-purpose flour with almond flour.

5. How can I make these cookies festive?
Add some colored sprinkles or edible glitter to the powdered sugar for a fun, festive touch, or drizzle the cookies with melted white chocolate for an extra special treat.