Raspberry Almond Snowball Cookies (jam stuffed snowballs)
These melt-in-your-mouth raspberry almond snowball cookies feature a hidden jam surprise and nutty almond notes, all finished with a snowy powdered sugar coating. A perfect holiday or anytime treat!
Equipment
- 1 Parchment paper for lining baking sheets
- 1 Pressure cooker with sealing ring
Ingredients
Cookie Dough
- 2 cups all-purpose flour scoop and level to measure
- ½ teaspoon salt to balance flavors
- ¾ cup sliced almonds ground but not too fine
- 1 cup unsalted butter softened so it mixes easy
- ½ cup powdered sugar for sweetness inside dough
- ½ teaspoon almond extract for that nutty aroma you love
- 6 tablespoon seedless raspberry jam for the gooey center
- 1 ½ cups powdered sugar for that snowy outer coat
Instructions
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Pulverize the sliced almonds using a food processor until finely ground but not pasty.
- Cream together softened butter and ½ cup powdered sugar in a bowl until light and fluffy.
- Add almond extract, then gradually fold in flour, salt, and ground almonds to form a soft dough.
- Scoop about 1 tablespoon of dough, flatten into a disc, and place ½ teaspoon raspberry jam in center.
- Fold and seal the dough into a ball around the jam. Place on lined baking sheet with 2-inch spacing.
- Repeat with remaining dough, then refrigerate all dough balls for 90 minutes.
- Preheat oven to 375°F during the last 15 minutes of chilling.
- Bake cookies 11–13 minutes until barely golden on bottoms. Avoid overbaking to keep cookies tender.
- Cool 5 minutes on the baking sheet, then transfer to wire rack. While still warm, roll in powdered sugar.
- Once fully cooled, roll cookies in powdered sugar again for snowy, thick coating.
Notes
Store leftovers in an airtight container at room temperature for days of freshness. For longer storage, refrigerate or freeze individually wrapped cookies.