Description
These Raspberry-Filled Almond Snowball Cookies are buttery and tender, with a hidden raspberry jam center. Rolled in powdered sugar for a snowy finish, they’re perfect for holidays, teatime, or a cozy sweet treat.
Ingredients
1 cup unsalted butter
0.5 cup powdered sugar
1 teaspoon almond extract
2.25 cups all-purpose flour
0.25 teaspoon salt
0.5 cup finely chopped almonds
0.5 cup raspberry jam
0.5 cup powdered sugar (for rolling)
Instructions
1. Cream the butter and powdered sugar until fluffy. Mix in the almond extract.
2. In a separate bowl, combine flour, salt, and chopped almonds. Gradually mix into butter mixture to form a dough.
3. Scoop dough, flatten, fill with jam, and seal. Roll into balls.
4. Bake at 350°F (175°C) for 12–14 minutes. Cool slightly.
5. Roll warm cookies in powdered sugar, then roll again when cooled.
Notes
For best sealing, chill dough balls for 10 minutes before baking.
Use a small spoon to portion jam accurately without overfilling.
Re-roll cooled cookies in powdered sugar for a snowball-perfect look.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 7g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 20mg
Keywords: almond cookies, raspberry-filled, holiday cookies