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I've gotta tell you about these Filled Raspberry Almond Snowballs that make everyone happy during the holidays! I can't help but grin when I see folks take their first bite and find that raspberry treasure hiding inside. They're such a fun spin on classic snowball cookies and will definitely make your holiday treats stand out.
Tastier Than Classic Snowballs
The real trick to these treats is how the almond-flavored dough surrounds a little pocket of tart raspberry jam. Each mouthful gives you this awesome combo of buttery cookie with fruity zing. When they're covered in powdered sugar, they look just like tiny snowballs on your serving plate.
Your Shopping List
- For the Cookie Dough: - Ground almonds for that nutty taste - Soft butter to make them rich - All-purpose flour as our foundation - Vanilla and almond extracts for great smell - Powdered sugar to make them super tender
- For the Filling & Finish: - Extra powdered sugar for the snowy outer layer - Your top pick of raspberry jam
Let's Create Something Special
- Mix Your Base:
- Stir butter with powdered sugar and extracts till smooth then add flour and almonds. Pop it in the fridge for an hour.
- Form With Care:
- Make small balls push a hole for jam then wrap it up completely.
- Pop Them In:
- Put them on your baking tray and cook at 350°F just until set without browning.
- Get Them Snowy:
- Cover them in powdered sugar while they're still warm then do it again once cooled for that perfect frosty look.
Switch Things Around
Go ahead and use strawberry or apricot jam they taste amazing too. Feel like trying different nuts? Go for pistachios or pecans instead. I sometimes add a white chocolate drizzle when I want to make them extra fancy.
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Storage Tips
These yummy treats stay good for a week in a sealed container at room temp or up to two weeks if you keep them cold. They make wonderful presents wrapped in see-through bags tied with ribbon. I always put them in my cookie gift boxes and they're always the first to go!
Recipe FAQs
- → Why does the filling spill out?
Let the jam cool and thicken fully. Wrap the dough tightly around it and use a small amount to avoid overflows.
- → Can I pick a different jam?
Of course! Use any thick jam you like. Seedless kinds are ideal for smoother textures.
- → Why are my cookies flattening?
If your dough feels soft, chill it before baking. Cornstarch in the filling also keeps things together better.
- → What’s the best way to store them?
Put them in an airtight container for up to 5 days. Use wax paper between layers to stop them from sticking.
- → Can these be frozen?
Yes, freeze them without the powdered sugar. Wait till thawed to dust them with sugar again.