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