Raspberry Almond Snowball Cookies (Jam Stuffed Snowballs)
Melt-in-your-mouth snowball cookies with a sweet, surprising jam center! And everyone will love that raspberry almond flavor combo. These will be the star of the show on a cookie tray!
Ready in: 2hours30minutes
2cups (248g)all-purpose flour (scoop and level to measure)
3/4cup (76g)sliced almonds
1cup (226g)unsalted butter,softened
1/2cup (60g)powdered sugar
6Tbsp (115g)seedless raspberry jam
1 1/2cups (170g)powdered sugar
In a mixing bowl whisk together flour and salt, set aside. Add almonds to a food processor and process until finely ground to tiny bits, set aside.
In the bowl of an electric stand mixer set with the paddle attachment cream together butter and 1/2 cup powdered sugar until combined and smooth. Mix in almond extract.
Slowly add in flour mixture and mix just until combined. Mix in ground almonds, folding with a spatula as needed to gather them from the bottom of the mixing bowl (see notes).
Scoop dough out 1/2 (half) tablespoon at a time. Shape the 1/2 Tbsp dough into a ball then make a fairly deep indention (large enough to fit the jam) with your finger or thumb. Add 1/2 tsp of the jam.
Then scoop out another 1/2 tablespoon of cookie dough and shape into a ball. Make an indentation in that piece then gently place that indented dough ball over the jam filled dough ball, this will make one round ball. Gently bring some of the dough down on the sides to seal the dough ball.
Transfer to a plate. Repeat with remaining dough. Leave space between dough balls on plates so they chill evenly.
Transfer dough balls to refrigerator and chill 1 hour 30 minutes. Preheat oven to 375 degrees during last 15 minutes of chilling. Transfer cookies to a baking sheet spacing them 2-inches apart (leave remaining dough balls that don't fit on baking sheet chilled).
Bake in preheated oven until set, about 11 - 13 minutes (careful not to over-bake or they can crack and jam may seep out).
Remove from oven and allow to cool several minutes, then while they are still warm pour remaining 1 1/2 cups powdered sugar into a small mixing bowl and carefully roll cookies in powdered sugar to give them a light coating.
Transfer them to a wire rack to cool completely then roll once more in powdered sugar to give them a thicker coating.
At this point dough should be soft and easy to work with, it should not be sticky and should not be dry. If it is sticky add a few more tablespoons flour.
If it is dry you can mix in a tablespoon of milk. The consistency of the dough is important here because you don't want the dough cracking a lot when you do the indentation in the dough balls - because the jam will just seep out of the cracks (one little cracks is fine you can pinch it together). And you don't want it sticky or it will be too hard to work with.