Raspberry-Filled Almond Snowball Cookies – Elegant Holiday Treat are delightful, melt-in-your-mouth cookies that are perfect for holiday baking and make elegant gifts. These cookies are not only beautiful to look at, but also burst with a sweet and tart raspberry filling nestled inside a buttery, almond-flavored dough. Their delicate texture and festive appearance make them a standout treat for any occasion.
What are Raspberry-Filled Almond Snowball Cookies?
Raspberry-Filled Almond Snowball Cookies are a twist on the classic snowball cookie, also known as Mexican Wedding Cookies or Russian Tea Cakes. The base is a tender, crumbly cookie made with butter, flour, ground almonds, and powdered sugar, creating a delicate, melt-in-your-mouth texture. What sets these apart is the addition of a sweet-tart raspberry filling, typically made from raspberry jam or preserves, which adds a vibrant flavor contrast and a beautiful pop of color.
The cookies are then generously coated in powdered sugar, resembling snowballs, making them especially festive for the holidays. These cookies are relatively easy to make, requiring no complicated techniques, and they’re always a crowd-pleaser. The combination of buttery almond flavor, sweet raspberry filling, and powdery coating makes them irresistible. Why not give these festive and flavorful cookies a try? Your family and friends will absolutely love them!
Key Ingredients for Raspberry-Filled Almond Snowball Cookies
Unsalted Butter: 1 cup (2 sticks), softened to room temperature. Essential for creating the tender, crumbly texture of the cookies. Make sure it’s softened but not melted.
Powdered Sugar: 1 cup, plus more for coating the cookies. Used in the dough for sweetness and to create a delicate crumb. It’s also generously used for the final coating, giving the cookies their signature “snowball” appearance.
Vanilla Extract: 1 teaspoon. Enhances the overall flavor of the cookies with its warm, sweet notes.
Almond Extract: ½ teaspoon. Adds a distinct almond flavor that complements the raspberry filling.
All-Purpose Flour: 2 ¼ cups. Provides structure to the cookies. Measure accurately by spooning and leveling the flour.
Ground Almonds (Almond Flour): ½ cup. Contributes to the tender texture and adds a nutty flavor that complements the other ingredients beautifully. Make sure it’s finely ground.
Salt: ¼ teaspoon. Balances the sweetness and enhances the other flavors in the cookies.
Raspberry Jam or Preserves: ½ cup. Used as the filling. Choose a high-quality jam with a good balance of sweetness and tartness. Seedless jam is preferred for a smoother texture.
How to Make Raspberry-Filled Almond Snowball Cookies
These Raspberry-Filled Almond Snowball Cookies are easy to make, delicious, and satisfying. Their buttery almond base, filled with a burst of tangy raspberry, is a delightful treat. Plus, the generous dusting of powdered sugar makes them look as good as they taste.
The recipe is straightforward, with a total preparation and cooking time of around 1 hour 15 minutes(including chilling time), making it perfect for holiday baking.
Step-by-Step Instructions
- Prepare the Dough: In a large bowl, cream together the softened butter, 1 cup powdered sugar, vanilla extract, and almond extract until light and fluffy. Use an electric mixer for best results, mixing for about 2-3 minutes until the mixture is smooth and creamy.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground almonds, and salt. This ensures that the salt is evenly distributed throughout the flour mixture.
- Mix Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in tough cookies. The dough should be soft and slightly crumbly.
- Chill the Dough: Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes. Chilling helps the dough to firm up, making it easier to handle and preventing the cookies from spreading too much during baking.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. This prevents the cookies from sticking and makes cleanup easier.
- Shape the Cookies: Take a small amount of dough (about 1 tablespoon) and flatten it slightly in your palm. Place about ¼ teaspoon of raspberry jam or preserves in the center. Carefully bring the edges of the dough up around the filling, pinching to seal completely. Roll the dough into a ball.
- Bake the Cookies: Place the filled cookies on the prepared baking sheets, spacing them about 1 inch apart. Bake for 12-15 minutes, or until the edges are lightly golden. Be careful not to overbake; the cookies should still be soft in the center.
- Cool and Coat: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Once cooled, generously roll the cookies in powdered sugar until they are completely coated. For an extra snowy look, roll them in powdered sugar again once the first coating has been absorbed.
- Serve and Enjoy: Arrange the Raspberry-Filled Almond Snowball Cookies on a plate and serve. These cookies are best enjoyed fresh, but they can also be stored in an airtight container at room temperature for several days.
Why You’ll Love These Raspberry-Filled Almond Snowball Cookies
The highlight of these cookies is their perfect combination of textures and flavors. The delicate, melt-in-your-mouth almond cookie surrounds a sweet and slightly tart raspberry center, creating a delightful contrast that will have you reaching for more. Making these cookies at home is also a great way to save money compared to buying store-bought versions, which often come with a premium price tag. Plus, you have complete control over the quality of ingredients.
These cookies feature a delicious combination of ground almonds and almond extract in the dough, which enhances the nutty flavor. The raspberry filling adds a burst of fruity sweetness that perfectly complements the buttery almond flavor. Then, they’re coated in powdered sugar.
If you enjoy these, you might also like classic shortbread cookies. Both are perfect for the holidays! Try making these Raspberry-Filled Almond Snowball Cookies at home. They’re sure to become a new favorite!
Health Benefits of Raspberry-Filled Almond Snowball Cookies
While these cookies should be enjoyed as an occasional treat due to their butter and sugar content, the addition of almonds does offer some nutritional benefits. Almonds are a good source of healthy fats, vitamin E, and fiber. Raspberries, present in the jam, are rich in antioxidants and vitamins.
However, keep in mind that these are cookies and should be consumed in moderation as part of a balanced diet.
try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest
Storing and Reheating Tips
- Storing: These Raspberry-Filled Almond Snowball Cookies can be stored in an airtight container at room temperature for up to 5 days. Make sure the cookies are completely cooled before storing them to prevent moisture buildup.
- Freezing: To freeze the cookies, place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe container or bag. They can be frozen for up to 2 months. Thaw the cookies at room temperature before serving.
- Reheating: These cookies don’t typically need to be reheated. However, if you prefer them warm, you can heat them in a preheated 300°F (150°C) oven for a few minutes until warmed through. Be careful not to overheat, as they can become dry.
Final Thoughts
These Raspberry-Filled Almond Snowball Cookies are a delightful addition to any holiday baking repertoire. They’re easy to make, beautiful to look at, and incredibly delicious, making them the perfect treat to share with family and friends. The combination of buttery almond cookie, sweet raspberry filling, and powdery coating is simply irresistible.
Raspberry-Filled Almond Snowball Cookies FAQs
Can I use a different type of jam?
Yes, you can substitute the raspberry jam with other flavors such as strawberry, blackberry, or apricot.
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Be sure to choose a blend that contains xanthan gum or add xanthan gum separately for the best texture.
Can I use different nuts instead of almonds?
Yes, you can use other ground nuts such as walnuts or pecans instead of almonds.
Why are my cookies spreading too much?
This could be due to several reasons: the butter was too soft, the dough wasn’t chilled long enough, or the oven temperature was too low. Make sure the butter is softened but not melted, chill the dough for at least 30 minutes, and ensure your oven is properly preheated.
Can I make the dough ahead of time?
Yes, you can make the dough ahead of time and store it in the refrigerator for up to 2 days. Just be sure to wrap it tightly in plastic wrap to prevent it from drying out.