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