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Raspberry Almond Snowball Cookies Delightful Easy Recipe

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Tender, melt-in-your-mouth snowball cookies with a sweet-tart raspberry jam filling and a delicate almond flavor, finished with a snowy powdered sugar coating.

Ingredients

Scale
  • ½ teaspoon salt
  • 2 cups (248g) all-purpose flour
  • ¾ cup (76g) sliced almonds
  • 1 cup (226g) unsalted butter, softened
  • ½ cup (60g) powdered sugar
  • ½ teaspoon almond extract
  • 6 tablespoons (115g) seedless raspberry jam
  • 1½ cups (170g) powdered sugar

Instructions

  1. Whisk together the all-purpose flour and salt in a mixing bowl until evenly distributed.
  2. Set the flour mixture aside.
  3. Add the sliced almonds to a food processor.
  4. Pulse the almonds repeatedly until they are finely ground into tiny bits resembling coarse meal.
  5. Set the ground almonds aside separately.
  6. In the bowl of an electric stand mixer fitted with the paddle attachment (or using a hand mixer with a large bowl), cream together the softened butter and ½ cup powdered sugar on medium speed until combined and smooth, about 2-3 minutes.
  7. Mix in the almond extract until incorporated.
  8. With the mixer on low speed, slowly add the flour mixture and mix just until combined.
  9. Add the ground almonds to the dough.
  10. Mix on low speed, using a spatula to fold and gather any almonds from the bottom of the bowl to ensure even distribution.
  11. Adjust dough consistency: if sticky, add 1-2 tablespoons more flour; if dry and crumbly, add 1 tablespoon milk and mix until combined.
  12. Scoop out ½ tablespoon of dough.
  13. Roll the dough between your palms to shape it into a smooth ball.
  14. Using your finger or thumb, make a fairly deep indentation in the center.
  15. Add exactly ½ teaspoon of raspberry jam into the indentation.
  16. Scoop out another ½ tablespoon of cookie dough.
  17. Shape this second piece of dough into a ball.
  18. Make an indentation in this second piece of dough as well.
  19. Gently place this indented dough ball over the jam-filled bottom piece, positioning the indentation over the jam.
  20. Gently press and smooth the edges where the two pieces meet.
  21. Bring some of the dough down on the sides to completely seal the ball.
  22. Check for any cracks and pinch them closed.
  23. Transfer each formed cookie ball to a plate, leaving space between them.
  24. Continue forming all cookies with the remaining dough.
  25. Transfer the plates of shaped cookies to the refrigerator.
  26. Chill the cookies for 1 hour 30 minutes.
  27. During the last 15 minutes of chilling, preheat your oven to 375°F.
  28. Line baking sheets with parchment paper.
  29. Transfer chilled cookies to the prepared baking sheets, spacing them 2 inches apart.
  30. Keep remaining dough balls chilled until ready to bake.
  31. Bake for 11-13 minutes until the cookies are set but not browned.
  32. Remove cookies from the oven.
  33. Let them cool on the baking sheet for several minutes until they are warm but can be handled.
  34. Pour the 1½ cups powdered sugar into a small mixing bowl.
  35. Carefully roll the warm cookies in the powdered sugar to give them a light coating.
  36. Transfer the lightly coated cookies to a wire cooling rack.
  37. Let them cool completely, about 30 minutes.
  38. Once completely cool, roll the cookies once more in the powdered sugar to give them a thick, snowy coating.

Notes

Grind almonds finely for a smooth cookie texture.
Ensure the dough is soft and workable, adjusting with flour or milk as needed.
Seal the jam completely to prevent leakage during baking.
Chill dough for the full 1.5 hours to prevent spreading.
Bake until just set, avoiding browning to prevent cracking.

Find it online: https://theopenoven.com/raspberry-almond-snowball-cookies-delightful-easy-recipe/