Raspberry Almond Snowball Cookies (jam stuffed snowballs)
Melt-in-your-mouth almond snowball cookies filled with sweet raspberry jam and coated in powdered sugar for a delicious surprise in every bite.
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.
Notes
Store cookies in an airtight container for up to 4 days or freeze for longer storage. For best results, roll completely cooled cookies in powdered sugar twice. Enjoy the melt-in-mouth texture with a jammy center surprise!