Description
Delight in these Raspberry-Filled Almond Snowball Cookies, a perfect blend of tender almond and all-purpose flours with a luscious raspberry jam center. Coated in powdered sugar, these cookies offer a sweet, nutty flavor with a soft, melt-in-your-mouth texture, ideal for tea time or festive occasions.
Ingredients
Scale
For the Cookies:
- 1 ½ cups all-purpose flour
- 1 cup almond flour
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp almond extract
- ½ cup powdered sugar (for rolling)
For the Raspberry Filling:
- ¾ cup raspberry jam (preferably seedless)
- 1 tsp cornstarch
- 1 tbsp lemon juice
Instructions
- Preparing the Raspberry Filling: In a small saucepan, combine the raspberry jam, cornstarch, and lemon juice. Heat over medium heat, stirring frequently until the mixture thickens, about 5 minutes. Remove from heat and let it cool completely before using to ensure the filling sets properly inside the cookies.
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, almond flour, baking powder, and salt. Set aside this dry mixture for later incorporation.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Add the egg, vanilla extract, and almond extract, mixing until fully combined to incorporate all flavors smoothly.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture, stirring just until a soft dough forms, ensuring not to overmix to keep cookies tender.
- Shape the Dough: Scoop approximately 1 ½ tablespoons of dough, roll into a ball, then press a small indentation in the center with your thumb. Spoon about ½ teaspoon of the cooled raspberry filling into the indentation, gently enclosing it and rolling it back into a smooth ball to seal the filling inside.
- Bake the Cookies: Place the filled dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 12-14 minutes, or until the tops show slight cracks and the cookies are just set but still soft to the touch.
- Cool the Cookies: Allow cookies to cool on the baking sheet for 5 minutes to firm slightly, then transfer them to a wire rack to cool completely to avoid breaking.
- Coat with Powdered Sugar: Once cooled, roll each cookie generously in powdered sugar to coat fully. This gives the snowball cookie its signature look and adds an extra sweet finish.
Notes
- Ensure the raspberry filling is completely cooled before enclosing it in the dough to prevent leakage during baking.
- For best results, use seedless raspberry jam to avoid uneven texture inside the cookies.
- If almond extract is unavailable, vanilla extract alone will still provide a delicious flavor.
- Store cooled cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- These cookies can also be frozen before or after baking; thaw completely before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
