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Raspberry Almond Snowball Cookies Delightful Easy Recipe

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Tender, melt-in-your-mouth almond cookies with a sweet raspberry jam center, dusted in a snowy powdered sugar coating.

Ingredients

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  • ½ teaspoon salt
  • 2 cups (248g) all-purpose flour
  • ¾ cup (76g) sliced almonds
  • 1 cup (226g) unsalted butter, softened
  • ½ cup (60g) powdered sugar
  • ½ teaspoon almond extract
  • 6 tablespoons (115g) seedless raspberry jam
  • 1½ cups (170g) powdered sugar

Instructions

  1. Whisk together the all-purpose flour and salt in a mixing bowl until evenly distributed. Set aside.
  2. Add the sliced almonds to a food processor and pulse repeatedly until finely ground into tiny bits resembling coarse meal. Set aside.
  3. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together the softened butter and ½ cup powdered sugar on medium speed until combined and smooth, about 2-3 minutes.
  4. Mix in the almond extract until incorporated.
  5. With the mixer on low speed, slowly add the flour mixture and mix just until combined.
  6. Add the ground almonds and mix on low, using a spatula to fold and gather any almonds from the bottom of the bowl to ensure even distribution.
  7. Adjust dough consistency: if sticky, add 1-2 tablespoons more flour; if dry and crumbly, add 1 tablespoon milk and mix until combined.
  8. Scoop out ½ tablespoon of dough.
  9. Roll the dough between your palms to shape it into a smooth ball.
  10. Using your finger or thumb, make a fairly deep indentation in the center, large enough to hold ½ teaspoon of jam.
  11. Add exactly ½ teaspoon of raspberry jam into the indentation.
  12. Scoop out another ½ tablespoon of cookie dough and shape it into a ball.
  13. Make an indentation in this second piece of dough.
  14. Gently place this indented dough ball over the jam-filled bottom piece, positioning the indentation over the jam.
  15. Gently press and smooth the edges where the two pieces meet, bringing some of the dough down on the sides to completely seal the ball.
  16. Check for any cracks and pinch them closed.
  17. Transfer each formed cookie ball to a plate, leaving space between them.
  18. Continue forming all cookies with the remaining dough.
  19. Transfer the plates to the refrigerator and chill for 1 hour 30 minutes.
  20. During the last 15 minutes of chilling, preheat your oven to 375°F.
  21. Line baking sheets with parchment paper.
  22. Transfer chilled cookies to the prepared baking sheets, spacing them 2 inches apart.
  23. Keep remaining dough balls chilled until ready to bake.
  24. Bake for 11-13 minutes until the cookies are set but not browned.
  25. Remove cookies from the oven and let them cool on the baking sheet for several minutes until they’re warm but can be handled.
  26. Pour the 1½ cups powdered sugar into a small mixing bowl.
  27. Carefully roll the warm cookies in the powdered sugar to give them a light coating.
  28. Transfer the lightly coated cookies to a wire cooling rack and let them cool completely, about 30 minutes.
  29. Once completely cool, roll the cookies once more in the powdered sugar to give them a thick, snowy coating.

Notes

Ensure almonds are finely ground for a delicate texture.
Achieve a soft, workable dough – adjust with flour or milk if needed.
Thoroughly seal each cookie to prevent jam leakage during baking.
Do not skip the 1.5-hour chilling time; it’s crucial for shape and texture.

Find it online: https://timelesscrumb.com/raspberry-almond-snowball-cookies-delightful-easy-recipe/