Raspberry-Filled Almond Snowball Cookies have been a cherished holiday tradition in my family for as long as I can remember. Growing up, I’d eagerly await the day when my grandma would pull out her well-worn recipe card and get to work in the kitchen, filling the air with the mouthwatering aroma of toasted almonds and sweet raspberry preserves. There was something so special about those moments – the laughter, the stories, and of course, the perfectly pillowy, melt-in-your-mouth Raspberry-Filled Almond Snowball Cookies that emerged from the oven.
Why This Raspberry-Filled Almond Snowball Cookies Recipe Will Become Your Go-To
The Secret Behind Perfect Raspberry-Filled Almond Snowball Cookies
What sets this Raspberry-Filled Almond Snowball Cookies recipe apart is the perfect balance of flavors and textures. The delicate, buttery shortbread cookie is studded with crunchy toasted almonds, creating a delightful contrast to the sweet, jammy raspberry filling. And the final coat of powdered sugar? It’s the cherry on top, adding a light, snowy dusting that makes these cookies absolutely irresistible.
Essential Ingredients You’ll Need
- Unsalted butter: The foundation of these Raspberry-Filled Almond Snowball Cookies, providing richness and a tender crumb.
- Granulated sugar: Sweetens the dough and complements the tartness of the raspberry filling.
- Egg yolk: Helps bind the dough and gives the cookies a richer texture.
- Vanilla extract: Enhances the overall flavor profile.
- All-purpose flour: The structure for the shortbread-style cookies.
- Toasted slivered almonds: Adds a delightful crunch and nutty aroma.
- Raspberry preserves: The star of the show, providing a burst of vibrant, fruity flavor.
- Powdered sugar: For the signature snowy white coating.
Step-by-Step Raspberry-Filled Almond Snowball Cookies Instructions
Preparing Your Raspberry-Filled Almond Snowball Cookies
These Raspberry-Filled Almond Snowball Cookies are surprisingly easy to make, and the total time from start to finish is just under an hour. You’ll need a mixing bowl, a baking sheet, and a wire rack for cooling. Let’s get started!
1- In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes. Beat in the egg yolk and vanilla extract until well combined.
2- Gradually add the all-purpose flour to the butter mixture, mixing just until a dough forms. Fold in the toasted slivered almonds.
3- Scoop the dough by the tablespoonful and roll into smooth balls. Place the dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart.
4- Use your thumb or the back of a spoon to create a well in the center of each dough ball. Spoon about 1 teaspoon of raspberry preserves into the well.
5- Bake the Raspberry-Filled Almond Snowball Cookies at 350°F for 12-15 minutes, until the edges are lightly golden.
6- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack. Once completely cooled, generously dust the cookies with powdered sugar.
Pro Tips for Success
The key to perfect Raspberry-Filled Almond Snowball Cookies is to not overmix the dough, as this can lead to tough, dry cookies. Additionally, be sure to use high-quality raspberry preserves for the best flavor. And don’t be afraid to get creative with the filling – you can try different fruit preserves or even a dollop of chocolate-hazelnut spread for a delightful twist.
Serving and Storing Your Raspberry-Filled Almond Snowball Cookies
Perfect Pairings for Raspberry-Filled Almond Snowball Cookies
These Raspberry-Filled Almond Snowball Cookies are the perfect addition to any holiday spread, whether you’re hosting a cozy gathering or bringing a platter to a festive party. They pair beautifully with a steaming mug of hot cocoa or a glass of rich, creamy eggnog. And don’t forget to save a few for Santa – he’s sure to appreciate the thoughtful homemade touch.
Storage and Make-Ahead Tips
Raspberry-Filled Almond Snowball Cookies can be stored in an airtight container at room temperature for up to 5 days. For longer-term storage, you can freeze the unbaked dough balls for up to 3 months. When ready to bake, simply thaw the dough in the refrigerator overnight, then proceed with the recipe as usual. You can also make the dough in advance and refrigerate it for up to 3 days before baking.
Variations and Dietary Adaptations for Raspberry-Filled Almond Snowball Cookies
Creative Raspberry-Filled Almond Snowball Cookies Variations
If you’re feeling adventurous, try swapping out the raspberry preserves for other flavors, like strawberry, blackberry, or even lemon curd. You can also experiment with different nuts, such as pecans or walnuts, for a unique twist on the classic almond version. And for a festive touch, consider adding a sprinkle of finely chopped candied ginger or a drizzle of melted white chocolate over the top.
Making Raspberry-Filled Almond Snowball Cookies Diet-Friendly
To make these Raspberry-Filled Almond Snowball Cookies gluten-free, simply substitute the all-purpose flour with a high-quality gluten-free flour blend. For a vegan version, replace the butter with a plant-based alternative, such as coconut oil or vegan shortening, and use a flax or chia egg in place of the egg yolk. And for a lower-carb option, you can use a sugar substitute, like erythritol or monk fruit sweetener, in place of the granulated sugar.
Frequently Asked Questions
Q: Can I use a different type of nut instead of almonds?
A: Absolutely! Feel free to substitute the almonds with other nuts like pecans, walnuts, or even hazelnuts. Just be sure to toast them before adding to the dough for maximum flavor.
Q: How do I know when the Raspberry-Filled Almond Snowball Cookies are done baking?
A: The cookies are ready when the edges are lightly golden brown and the centers are still slightly soft. They’ll continue to firm up as they cool on the baking sheet.
Q: Can I make the dough ahead of time?
A: Yes, you can make the dough up to 3 days in advance and store it in the refrigerator until you’re ready to bake. You can also freeze the unbaked dough balls for up to 3 months.
Q: How many Raspberry-Filled Almond Snowball Cookies does this recipe make?
A: This recipe yields approximately 24 cookies, depending on the size of your dough balls. You can easily scale the recipe up or down to suit your needs.
Q: Help! My cookies spread too much during baking. What went wrong?
A: If your cookies spread excessively, it’s likely that the dough was too soft or warm when it went into the oven. Make sure to chill the dough for at least 30 minutes before scooping and baking. You can also try reducing the amount of butter in the recipe slightly.
Raspberry-Filled Almond Snowball Cookies
- Total Time: 30
- Yield: 24 cookies
Description
Indulge in the delightful combination of a light, buttery snowball cookie shell and a burst of sweet raspberry filling with these mouthwatering Raspberry-Filled Almond Snowball Cookies. Perfect for holiday baking and gifting, these cookies are sure to impress.
Ingredients
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1 egg
– 1 teaspoon vanilla extract
– 2 1/4 cups all-purpose flour
– 1/2 teaspoon salt
– 1 cup sliced almonds
– 1/2 cup raspberry jam
– Powdered sugar for dusting
Instructions
1. – Preheat oven to 350°F and line a baking sheet with parchment paper.
2. – In a large bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes.
3. – Beat in the egg and vanilla until combined.
4. – In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
5. – Fold in the sliced almonds.
6. – Scoop the dough by the tablespoonful and roll into balls. Place the balls on the prepared baking sheet, spacing them about 2 inches apart.
7. – Bake for 12-15 minutes, or until the cookies are lightly golden.
8. – Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
9. – Once cooled, use a small spoon or piping bag to fill the center of each cookie with about 1 teaspoon of raspberry jam.
10. – Dust the filled cookies generously with powdered sugar before serving.
Notes
– For a more pronounced almond flavor, you can add 1 teaspoon of almond extract to the dough.
– If the dough is too sticky to roll, chill it for 30 minutes before scooping.
– Store the filled cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 15
- Cook Time: 15
- Category: Dessert
- Method: Baking
- Cuisine: American
Conclusion
These Raspberry-Filled Almond Snowball Cookies are a true holiday showstopper that will have your family and friends raving. With their delectable combination of buttery shortbread, crunchy almonds, and tangy-sweet raspberry preserves, they’re sure to become a new Christmas tradition in your home. So gather your ingredients, preheat your oven, and get ready to create a batch of these irresistible Raspberry-Filled Almond Snowball Cookies that will have everyone reaching for more. Don’t forget to share your creations and let me know how they turned out!
