The pressure builds and you start counting down minutes until you eat. You can almost smell that sweet almond scent mixing with raspberry, teasing your nose. Its like youre strapped in for a little countdown, waiting on those jam stuffed snowballs to be ready.
When you spot those cookie balls going golden just right, you remember how the sealing ring on your pressure cooker keeps that cozy heat in, kinda like a gentle hug to the dough. You gotta keep an eye on the steam cues, 'cause when the pressure build hits, you know those cookies are gonna come out tender and perfect.
You sense the anticipation buzzing around your kitchen. The natural release phase feels like forever but you sit tight knowing the cookies set up just right thanks to the brothy depth of your cookers warmth. Soon enough, you'll get that first bite of nutty crunch and sweet jam oozing out, and that thought sparkles like the best part of your day.
Why Your Cooker Beats Every Other Pot
- Locks in moisture so cookies stay soft but not soggy.
- Pressure build speeds up baking without drying out your treats.
- Uses steady heat, no hot spots messing with your dough.
- Sealing ring holds perfect steam, making jam ooze just right.
- You get a natural release that finishes baking without fuss.
- Compact size means easy clean-up and less oven heat in your space.
Everything You Need Lined Up
- 2 cups all-purpose flour (scoop and level is key here, don't forget!)
- ½ teaspoon salt to balance sweetness
- ¾ cup sliced almonds, finely chopped for that texture
- 1 cup unsalted butter, softened to cream good with sugar
- ½ cup powdered sugar to sweeten the dough
- ½ teaspoon almond extract to bring out that nutty vibe
- 6 tablespoon seedless raspberry jam for the gooey center, gotta be seedless or it'll get messy!
- 1 ½ cups powdered sugar for rolling those finished cookies to a snowy coat
Make sure you got your parchment paper ready too, it saves a lotta hassle when youre baking. And dont forget a good mixing bowl and a sturdy spatula 'cause this dough loves to stick.
Your Complete Cooking Timeline
- First, preheat your oven to 350 Fahrenheit and line your baking sheets with parchment. This makes clean-up a breeze and keeps your cookies from sticking.
- Chop those sliced almonds finely so they blend nicely into the dough but still give a subtle crunch.
- Next up, cream together the softened butter and half a cup of powdered sugar until its light and fluffy. You gotta get it just right for those tender cookies.
- Add the almond extract and salt to that mix, stir it in. Then gradually add your flour and chopped almonds. Mix it gentle until you got a soft dough thats just right.
- Now scoop dough about a tablespoon at a time, flatten a bit in your hand, drop half a teaspoon of raspberry jam in the center. Wrap the dough around the jam completely, sealing all edges so nothing leaks while baking.
- Place your cookie balls about 2 inches apart on the sheets. Bake for 14 to 16 minutes, watch for the bottoms turning lightly golden. Let them cool on the sheet five minutes, then shift to wire racks. Once cool, roll em in the rest of the powdered sugar for that snowy look and sweet finish.
Smart Shortcuts for Busy Days
- Use pre-chopped almonds but give 'em a quick pulse in a blender to get that fine texture.
- Buy softened butter in small tubs if you forget to take it out early. Microwave it 5 seconds at a time if you gotta.
- Spread jam on dough with the back of a small spoon or even a toothpick for neat little centers fast.
- Roll cookies in powdered sugar while they are still slightly warm so the sugar sticks better, saving a rolling step later.
When You Finally Get to Eat
You bite into these snowballs and the crunch of almonds greets your teeth first. Then the soft, buttery dough melts like it knows exactly what it gotta do.
Out pops a burst of tart raspberry jam thats just right not too sweet, not too sour. It kinda surprises you in the best way, like a warm secret inside every bite.
The powdered sugar on top adds a snowy, melt-in-your-mouth touch that makes these cookies feel extra special, like holiday vibes no matter the season. You feel dang happy you waited for these!
How to Store This for Later
- Keep 'em in an airtight container at room temp up to 3 days. The cookies hold their softness well thanks to that sealing ring effect you got from the cooker.
- Pop 'em in the fridge if you wanna stretch freshness for a week. Just let them come to room temp before you munch for perfect softness again.
- Freeze these babies wrapped in freezer paper or in a freezer-safe bag. They thaw quick on the counter and still taste like you just baked 'em.
The FAQ Section You Actually Need
- Q: Can I make these cookies pressure cooker only?
A: Nope, these cookies bake best in the oven but your pressure cooker is great for keeping dough fresh and even warming your kitchen when the ovens busy. Check out similar slow cooker recipes for convenient cooking ideas. - Q: Whats the broth depth thing all about here?
A: Its just that perfect level of moisture your cooker keeps inside, kinda like a gentle ocean of warmth so your cookies bake tender, not dry. - Q: Why natural release, isnt quick release faster?
A: Natural release lets the cookies finish baking slowly as pressure drops, so edges dont dry out or crack. Quick release is too harsh for delicate dough. To learn more, see our tips on pressure cooker techniques here. - Q: Can I swap almond extract for vanilla?
A: Totally, but almond extracts really bring out the unique nutty flavor which pairs best with raspberry. Vanillas sweeter but still yum. - Q: My jam leaked out during baking, what happened?
A: Probably the dough wasnt sealed tight enough around the jam dollop. Make sure edges are fully wrapped to avoid leaks. - Q: Can I use whole almonds instead of sliced?
A: You could, just chop em super fine so they mix well and dont make big crunchy chunks that mess with the soft texture you want.
Raspberry Almond Snowball Cookies (jam stuffed snowballs)
Equipment
- 1 Mixing bowl Large
- 1 Spatula Sturdy
- 1 Baking sheet Lined with parchment
Ingredients
Main Ingredients
- 2 cups all-purpose flour scoop and level is key here, don't forget!
- ½ teaspoon salt to balance sweetness
- ¾ cup sliced almonds finely chopped for that texture
- 1 cup unsalted butter softened to cream good with sugar
- ½ cup powdered sugar to sweeten the dough
- ½ teaspoon almond extract to bring out that nutty vibe
- 6 tablespoon seedless raspberry jam for the gooey center, gotta be seedless or it'll get messy!
- 1 ½ cups powdered sugar for rolling those finished cookies to a snowy coat
Instructions
Instructions
- Preheat your oven to 350°F and line your baking sheets with parchment. This makes clean-up a breeze and keeps your cookies from sticking.
- Chop the sliced almonds finely so they blend nicely into the dough but still give a subtle crunch.
- Cream together the softened butter and ½ cup powdered sugar until it’s light and fluffy.
- Add almond extract and salt, then gradually mix in the flour and chopped almonds until you have a soft dough.
- Flatten 1 tablespoon of dough in your hand, place ½ teaspoon raspberry jam in the center, and wrap dough around the jam to seal.
- Place cookie balls 2 inches apart on prepared baking sheets.
- Bake for 14 to 16 minutes until bottoms are lightly golden.
- Cool on baking sheet for 5 minutes, then transfer to wire racks.
- Roll cooled cookies in 1 ½ cups powdered sugar for a snowy coating.
- Roll again in powdered sugar once fully cooled for extra sweetness.
- Store in airtight container for up to 3 days or freeze for longer storage.
