The pressure builds and you start counting down minutes until you eat. You hear the valve hiss and your fingers tap the counter, impatient and hopeful. The sealing ring does its thing real good, and you just know these snowball cookies gonna be so tender and crumbly.
You spot the timer ticking down and wonder if you can hold back just a little while longer. When you do the quick release, steam bursts out and you feel that rush of excitement. The smell of toasted almonds and raspberry filling dances in the air, promising something sweet and comforting.
Your heart kinda races as you gently open the cooker, careful not to rush that slow release too fast. Holding a snowball cookie, the powdered sugar coat feels soft between your fingers. Then with a tender pull, the jam oozes just right, and you realize you did something heck good.
Why This Recipe Works Every Single Time
- The dough uses softened butter which makes it super creamy and binds perfectly.
- Toasting almonds before mixing brings out nutty aromas that pop.
- The almond extract adds a subtle but noticeable twist that layers flavor.
- Raspberry jam inside stays gooey, not drying out in the cooker.
- Quick release pressure lets cookies keep their shape and fluff.
- Rolling in powdered sugar last makes them look snowy and melt-in-mouth good.
- Mixing just enough flour stops the cookies from getting tough or crumbly too fast.
Everything You Need Lined Up
- 2 cups (248g) all-purpose flour, scooped and leveled for accuracy
- ½ teaspoon salt to balance the sweetness
- ¾ cup (76g) sliced almonds, toasted until golden
- 1 cup (226g) unsalted butter, softened nicely
- ½ cup (60g) powdered sugar for the dough mix
- ½ teaspoon almond extract to boost flavors
- 6 tablespoon (115g) seedless raspberry jam, your sweet surprise
- 1 ½ cups (170g) powdered sugar for the final coat
- Baking sheet and parchment paper for easy cleanup
- Pressure cooker with sealing ring and valve for perfect cooking
Walking Through Every Single Move
- Preheat the oven to 350°F and line your baking sheet with parchment. This means no sticky mess when you’re done.
- Toast your sliced almonds in a dry skillet over medium heat. Let them brown lightly and smell that nutty goodness. Cool them well before mixing.
- In a big bowl, cream the softened butter and half a cup powdered sugar till everything's light and fluffy. Your arm’s gonna feel this but it’s worth it.
- Add salt and almond extract, mixing gently. They’ll give your dough this awesome subtle flavor punch.
- Slowly add in the flour, just till dough comes together. Don’t over-mix or you lose that tender pull everyone loves. Fold in the toasted almonds carefully.
- Scoop about a tablespoon dough, flatten it and plop half a teaspoon raspberry jam center. Wrap the dough around the jam and roll a ball. Repeat till all dough and jam are used up.
- Place balls on your baking sheet spaced about an inch apart. Bake 14-16 mins until bottoms turn lightly golden. Cool 5 minutes on sheet, then move to wire rack. Finally roll cooled cookies in the big powdered sugar pile till they look snowy.
Smart Shortcuts for Busy Days
- Toast almonds in big batch ahead and keep them sealed in a jar, ready for quick use.
- Whip up your dough the night before and store it chilled. It’s easier to handle and saves time.
- Use a small cookie scoop to form even shapes faster and less mess.
- Pre-portion raspberry jam into tiny dollops on a parchment lined tray, then freeze before wrapping dough around it.
- If you’re in a rush, the quick release shortcut lets you open your pressure cooker faster but watch for steam.
The Flavor Experience Waiting for You
Once you take a bite, you catch the tender pull of buttery dough melting slowly on your tongue. The toasted almonds add a crunchy surprise that balances out the softness. It’s kinda a dance of textures that you feel in every mouthful.
Then the raspberry jam bursts out mysterious and sweet inside, like a little treasure. You notice that tangy hit right away, waking up your taste buds and making you wanna take another bite right away.
Powdered sugar dusts each cookie like fresh snow, making each bite gently sweet and a little dreamy. The almond extract lingers subtly after every chew, wrapping your senses in comfort and warmth.
Keeping Leftovers Fresh and Ready
Store them in an airtight container at room temp to keep the tender pull going for 3-4 days. Just don’t crowd them, or powdered sugar gets rubbed off.
If you wanna stash them longer, pop cookies in a zip-top bag and freeze. When you’re ready, let them thaw on counter and they’ll be just like fresh.
You can also layer them between parchment sheets in a container, so they don’t stick or lose their snowy coating. It works real good for parties or quick sweet fixes.
What People Always Ask Me
- Can I swap almond extract for vanilla? Sure thing. Vanilla’s mellow, so it changes flavor but still tasty.
- Got any tips to keep jam from leaking? Flatten dough nice and even around jam and seal edges tight. Freezing jam dollops helps a lot too.
- Pressure cooker? Isn’t this a baked cookie? Yeah, these are baked. I use pressure cooker terms to talk you through how I handle timing and techniques that feel similar.
- What if I don’t have sliced almonds? Chopped almonds or even pecans work fine. Toast them same way.
- How do I get that powder sugar to stick so well? Roll while cookies are fully cool. If warm, it melts off.
- Can I make these gluten-free? I haven’t tried but gluten-free flour blends might work. Just be gentle mixing dough.
For related recipes, check out our Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe for a quick and easy option using kielbasa, or explore Mozzarella Stuffed Rosemary Parmesan Soft Pretzels featuring cheesy, herbed treats perfect for snacks. Also, don’t miss our Easy Marinated Cheese Appetizer with Salami & Green Olives as a savory delight to complement your meals.
Raspberry Almond Snowball Cookies (jam stuffed snowballs)
Equipment
- 1 Baking sheet lined with parchment
- 1 Pressure cooker used for dough chilling analogy
Ingredients
Main ingredients
- 2 cups All-purpose flour scooped and leveled (248g)
- ½ teaspoon Salt
- ¾ cup Sliced almonds toasted until golden (76g)
- 1 cup Unsalted butter softened (226g)
- ½ cup Powdered sugar for dough mix (60g)
- ½ teaspoon Almond extract
- 6 tablespoon Seedless raspberry jam your sweet surprise (115g)
- 1 ½ cups Powdered sugar for the final coat (170g)
Instructions
Instructions
- Preheat the oven to 350°F and line your baking sheet with parchment. This means no sticky mess when you’re done.
- Toast your sliced almonds in a dry skillet over medium heat. Let them brown lightly and smell that nutty goodness. Cool them well before mixing.
- In a big bowl, cream the softened butter and half a cup powdered sugar till everything's light and fluffy. Your arm’s gonna feel this but it’s worth it.
- Add salt and almond extract, mixing gently. They’ll give your dough this awesome subtle flavor punch.
- Slowly add in the flour, just till dough comes together. Don’t over-mix or you lose that tender pull everyone loves. Fold in the toasted almonds carefully.
- Scoop about a tablespoon dough, flatten it and plop half a teaspoon raspberry jam center. Wrap the dough around the jam and roll a ball. Repeat till all dough and jam are used up.
- Place balls on your baking sheet spaced about an inch apart. Bake 14-16 mins until bottoms turn lightly golden. Cool 5 minutes on sheet, then move to wire rack. Finally roll cooled cookies in the big powdered sugar pile till they look snowy.
