Growing up, my grandma’s Raspberry-Filled Almond Snowball Cookies were the talk of the family. Every holiday season, she’d spend hours meticulously crafting these delightful treats, filling the house with the most mouthwatering aroma of buttery, almond-infused goodness. I can still remember the feeling of pure excitement when she’d bring out a freshly baked tray, the powdered sugar dusting the tops like a fresh snowfall. My siblings and I would practically fight over who got to eat the last one – they were just that good!
Now that I’m all grown up, I’ve spent years perfecting my own recipe for Raspberry-Filled Almond Snowball Cookies, and I can say with confidence that this is the one you’ll want to add to your holiday baking repertoire. Trust me, once you try these, you’ll understand why they’ve become a cherished family tradition.
Table of Contents
Why This Raspberry-Filled Almond Snowball Cookies Recipe Will Become Your Go-To
The Secret Behind Perfect Raspberry-Filled Almond Snowball Cookies
The secret to these Raspberry-Filled Almond Snowball Cookies lies in the perfect balance of flavors and textures. The buttery, nutty almond dough provides a sturdy base that melts in your mouth, while the tart, jammy raspberry filling adds a delightful contrast. And let’s not forget the snowy, powdered sugar coating that ties the whole thing together. It’s a symphony of flavors and sensations that will have your taste buds doing a happy dance.
Essential Ingredients You’ll Need
To make these Raspberry-Filled Almond Snowball Cookies, you’ll need a few key ingredients:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup finely chopped raw almonds
- 1/2 cup raspberry jam or preserves
- Powdered sugar for dusting
Step-by-Step Raspberry-Filled Almond Snowball Cookies Instructions
Preparing Your Raspberry-Filled Almond Snowball Cookies
These Raspberry-Filled Almond Snowball Cookies are surprisingly easy to make, and the end result is well worth the effort. The total time to prepare and bake these cookies is about 30 minutes, and you’ll need a few basic baking tools like a mixing bowl, a hand mixer, and a baking sheet.
1- In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes. Beat in the egg yolk and almond extract until well combined.
2- Gradually add the all-purpose flour to the butter mixture, mixing until a soft dough forms. Cover the dough and refrigerate for at least 30 minutes to firm up.
3- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
4- Scoop the chilled dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheet. Use your thumb to make a small indent in the center of each ball.
5- Fill each indentation with about 1 teaspoon of raspberry jam or preserves, being careful not to overfill.
6- Bake the Raspberry-Filled Almond Snowball Cookies for 12-15 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, generously dust the tops with powdered sugar.
Pro Tips for Success
- Be sure to chill the dough for at least 30 minutes to help it hold its shape during baking.
- Don’t overfill the cookies with the raspberry jam, as it can cause them to spread and lose their neat, round shape.
- Let the baked cookies cool completely before dusting with powdered sugar to avoid a melty, messy topping.
- For an extra-nutty flavor, try toasting the almonds before adding them to the dough.
Serving and Storing Your Raspberry-Filled Almond Snowball Cookies
Perfect Pairings for Raspberry-Filled Almond Snowball Cookies
These Raspberry-Filled Almond Snowball Cookies are the perfect accompaniment to a steaming mug of hot cocoa or a strong cup of coffee. They also make a lovely addition to any holiday cookie platter, adding a pop of color and a touch of festive elegance. And let’s not forget that they’d be a showstopping dessert option for your next special occasion, whether it’s a dinner party or a cozy family gathering.
Storage and Make-Ahead Tips
Raspberry-Filled Almond Snowball Cookies will stay fresh for up to 1 week when stored in an airtight container at room temperature. For longer storage, you can freeze the baked and cooled cookies for up to 3 months. To serve, simply thaw at room temperature and re-dust with powdered sugar.
You can also make the dough ahead of time and keep it chilled in the refrigerator for up to 3 days before baking. This makes for an easy, last-minute holiday treat when you need it.
Variations and Dietary Adaptations for Raspberry-Filled Almond Snowball Cookies
Creative Raspberry-Filled Almond Snowball Cookies Variations
If you’re feeling adventurous, you can try swapping out the raspberry filling for other flavors, like strawberry, blackberry, or even lemon curd. You could also experiment with different nuts, such as pecans or walnuts, in place of the almonds. And for a touch of festivity, consider rolling the baked cookies in crushed candy canes or edible glitter instead of powdered sugar.
Making Raspberry-Filled Almond Snowball Cookies Diet-Friendly
To make these Raspberry-Filled Almond Snowball Cookies gluten-free, simply substitute the all-purpose flour with a 1-to-1 gluten-free flour blend. For a vegan version, use dairy-free butter and swap the egg yolk for a flax or chia egg. And if you’re watching your carb intake, you can use a sugar-free fruit preserve in place of the regular raspberry jam.
Frequently Asked Questions
Q: Can I use a different type of jam or preserves instead of raspberry?
A: Absolutely! These Raspberry-Filled Almond Snowball Cookies can be made with a variety of fruit fillings, such as strawberry, blackberry, or even lemon curd. Just be sure to use a high-quality preserve that’s not too runny.
Q: How do I keep the cookies from spreading during baking?
A: Chilling the dough for at least 30 minutes before baking is key to helping the cookies hold their shape. Be sure not to overfill the indentations with the raspberry jam, as that can also cause the cookies to spread.
Q: Can I make the dough ahead of time?
A: Yes, you can make the dough up to 3 days in advance and store it in the refrigerator until you’re ready to bake. This makes for a quick and easy holiday treat when you need it.
Q: How many cookies does this recipe make?
A: This recipe will yield approximately 18-20 Raspberry-Filled Almond Snowball Cookies, depending on the size of the dough balls you scoop.
Q: My cookies came out dry or crumbly. What did I do wrong?
A: If your Raspberry-Filled Almond Snowball Cookies turned out dry or crumbly, it’s likely that you overmixed the dough or baked them for too long. Be sure to mix the dough just until it comes together, and keep a close eye on them in the oven to avoid overbaking.
Raspberry-Filled Almond Snowball Cookies
- Total Time: 30
- Yield: 24
Description
Raspberry-Filled Almond Snowball Cookies are a classic holiday treat with a tender, buttery crumb and a sweet, tangy raspberry filling. These easy-to-make cookies are perfect for Christmas parties, cookie exchanges, or enjoying with a cup of coffee or hot cocoa.
Ingredients
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1 egg
– 1 teaspoon vanilla extract
– 2 1/4 cups all-purpose flour
– 1/2 teaspoon salt
– 1 cup finely chopped raw almonds
– 1/2 cup raspberry jam or preserves
– Powdered sugar for dusting
Instructions
1. – Preheat oven to 350°F and line two baking sheets with parchment paper.
2. – In a large bowl, cream the butter and sugar together until light and fluffy, about 2-3 minutes.
3. – Beat in the egg and vanilla extract until well combined.
4. – In a separate bowl, whisk together the flour and salt. Gradually mix the dry ingredients into the wet ingredients until a dough forms.
5. – Fold in the chopped almonds.
6. – Scoop tablespoon-sized balls of dough and place them about 2 inches apart on the prepared baking sheets.
7. – Use your thumb or the back of a spoon to make a small indentation in the center of each cookie.
8. – Fill each indentation with about 1/2 teaspoon of raspberry jam.
9. – Bake for 12-15 minutes, or until the cookies are lightly golden around the edges.
10. – Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
11. – Dust the cooled cookies generously with powdered sugar before serving.
Notes
– For a more intense almond flavor, you can substitute almond extract for the vanilla extract.
– You can use any type of berry jam or preserves in place of the raspberry.
– These cookies can be stored in an airtight container at room temperature for up to 1 week.
- Prep Time: 15
- Cook Time: 15
- Category: Dessert
- Method: Baking
- Cuisine: American
Conclusion
These Raspberry-Filled Almond Snowball Cookies are a true holiday showstopper, and I can’t wait for you to try them. With their irresistible combination of buttery, nutty, and fruity flavors, they’re sure to become a new family favorite. So gather your ingredients, preheat your oven, and get ready to create a batch of these delightful treats that will have everyone reaching for seconds (or thirds!). Don’t forget to share your photos and let me know how they turned out – I love hearing from fellow baking enthusiasts!
