Raspberry Filled Almond Snowball Cookies ❄️🍪

Introduction

There’s something truly enchanting about cookies that combine the delicate flavors of almond and raspberry. These Raspberry Filled Almond Snowball Cookies have become a cherished favorite in my home, particularly during the holiday season. Their tender, buttery texture and surprising raspberry center never fail to impress both family and friends. Every bite melts in your mouth, making them a delightful addition to any dessert table. As soon as I set these cookies out, they disappear in no time, and I’m always asked for the recipe. Here’s how to make these beautiful cookies that are as pleasing to the eye as they are to the palate.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1 teaspoon almond extract
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup almond flour (or finely ground almonds)
• 1/3 cup raspberry preserves
• 1 cup powdered sugar (for rolling)

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.

Make the Dough

1. In a large mixing bowl, cream together the softened butter and 1/2 cup of powdered sugar until light and fluffy.
2. Add the almond extract to the mixture and blend well.
3. Gradually add the all-purpose flour, salt, and almond flour, mixing until a soft dough forms.

Shape the Cookies

1. Take about 1 tablespoon of dough and flatten it in your palm.
2. Place 1/2 teaspoon of raspberry preserves in the center of the dough.
3. Carefully wrap the dough around the filling, ensuring the preserves are fully enclosed, and form a ball.
4. Repeat this process with the remaining dough.

Bake the Cookies

1. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
2. Bake in the preheated oven for 12-15 minutes, or until the cookies are set but not browned.

Roll in Powdered Sugar

1. Allow the cookies to cool for about 5 minutes after baking.
2. Gently roll each cookie in powdered sugar while still warm.
3. Once they have cooled completely, roll them again in powdered sugar for a snowy finish.

Serve

Enjoy these delicate cookies with a surprise raspberry center! They are perfect for holiday treats or special occasions.

Nutrition Facts

• Servings: 24 cookies
• Calories per serving: 150 kcal

Preparation Time

• Prep Time: 15 minutes
• Cooking Time: 15 minutes
• Total Time: 30 minutes

How to Serve

• Serve cookies on a festive platter for special occasions.
• Pair with tea or coffee for an afternoon snack.
• Place in a decorative tin as a thoughtful gift.
• Enjoy as a delightful dessert after a holiday meal.

Additional Tips

1. Use Fresh Ingredients: Ensure your butter and preserves are fresh for the best flavor.
2. Chill the Dough: If the dough feels too soft, refrigerate it for about 30 minutes before shaping.
3. Even Sizes: Use a cookie scoop for uniform cookie sizes, ensuring even baking.
4. Experiment with Fillings: Try other fruit preserves like strawberry or apricot for different flavors.
5. Don’t Skip the Second Roll: Rolling in powdered sugar twice gives the cookies that beautiful snowy appearance.

Recipe Variations

• Nutty Twist: Add chopped nuts like walnuts or pecans into the dough for extra texture.
• Chocolate Drizzle: After cooling, drizzle melted chocolate on top for a decadent finish.
• Spiced Cookies: Incorporate a pinch of cinnamon or nutmeg for a warm spice flavor.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend.
• Lemon Zest: Add lemon zest to the dough for a citrusy kick that complements the raspberry.

Serving Suggestions

• Holiday Cookie Tray: Include these cookies in a festive holiday cookie tray with other varieties.
• Gift Packaging: Place cookies in a clear bag tied with a ribbon for a lovely homemade gift.
• Tea Party: Serve alongside other delicate pastries and tea for a charming afternoon tea experience.

Freezing and Storage

• Freezing: These cookies freeze beautifully. Place them in an airtight container separated by parchment paper to prevent sticking. They can be frozen for up to 3 months.
• Storage: Store cookies at room temperature in an airtight container for up to a week. The powdered sugar may absorb moisture, so you may want to re-roll them before serving if they lose their snowy appearance.

FAQ Section

1. Can I use salted butter?

• It’s best to use unsalted butter for this recipe to control the salt content.

1. What if I don’t have almond extract?

• You can substitute with vanilla extract, but it will alter the flavor slightly.

1. Can I make these cookies ahead of time?

• Yes! These cookies can be made a few days in advance and stored properly.

1. How can I tell when the cookies are done baking?

• The cookies should be set but not browned. A gentle touch will indicate firmness.

1. Can I use fresh raspberries instead of preserves?

• Fresh raspberries will not work as well as they may burst and create a mess. Stick with preserves for the best results.

1. What can I do with leftover almond flour?

• Almond flour can be used in other baking recipes or as a topping for yogurt and smoothies.

1. Can I add more filling?

• You can, but be cautious not to overfill, or the cookies may not seal properly.

1. What should I do if the dough is too crumbly?

• Add a tablespoon of milk or water to help the dough come together.

1. Are these cookies suitable for vegetarians?

• Yes, all the ingredients are vegetarian-friendly.

1. What is the best way to roll the cookies in powdered sugar?

• Use a gentle touch to avoid crushing the cookies.

Conclusion

These Raspberry Filled Almond Snowball Cookies are a delightful treat that encapsulates the joy of baking and sharing with loved ones. Their delicate almond flavor, paired with a sweet raspberry center, makes them a perfect addition to any gathering or celebration. Whether you’re serving them during the holidays or as a special treat for yourself, these cookies are sure to bring smiles and satisfaction. So, gather your ingredients, follow the simple steps, and enjoy the magic of these lovely little cookies!

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