Blueberry-Filled Almond Snowball Cookies Recipe
Delight in these Blueberry-Filled Almond Snowball Cookies, a perfect blend of buttery, nutty dough and sweet blueberry jam nestled inside. Coated with powdered sugar, these cookies offer a melt-in-your-mouth texture and a burst of sweet berry flavor, ideal for tea time or special occasions.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Cookies
- 1 cup Unsalted Butter, softened
- 1/2 cup Powdered Sugar
- 1 teaspoon Vanilla Extract
- 2 cups All-Purpose Flour
- 1 cup Finely Ground Almonds
- 1/4 teaspoon Salt
For the Filling
- 1 teaspoon Blueberry Jam or Preserves
For the Coating
- 1 cup Additional Powdered Sugar
Instructions
- Cream the Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter and powdered sugar together for 2-3 minutes until the mixture is light and fluffy, ensuring a smooth base for the cookie dough.
- Add Vanilla: Incorporate the vanilla extract into the creamed mixture, mixing thoroughly until fully blended.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, finely ground almonds, and salt to evenly distribute the leavener and nutty flavor.
- Mix Dry into Wet: Gradually add the dry mixture into the creamed butter mixture, stirring gently until just combined to avoid overworking the dough.
- Chill the Dough: Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour to firm up, which helps maintain shape during baking.
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking.
- Shape and Fill Cookies: Roll the chilled dough into 1-tablespoon balls, create an indentation in the center of each, fill it with 1 teaspoon of blueberry jam, then reshape them into smooth balls to enclose the filling.
- Bake the Cookies: Place the filled cookies on a parchment-lined baking sheet, spacing them evenly, and bake for 12-15 minutes until the edges are lightly golden.
- Cool and Coat: Let the cookies cool on the baking sheet for about 5 minutes, then roll them in additional powdered sugar for a classic snowball finish.
Notes
- For an extra indulgence, drizzle melted chocolate over the cooled cookies before serving.
- Ensure the dough is well chilled to prevent spreading during baking.
- Fine ground almonds can be made by processing whole almonds in a food processor until powdery.
- Store cookies in an airtight container at room temperature for up to one week.
Keywords: Blueberry cookies, almond snowball cookies, powdered sugar cookies, filled cookies, holiday cookies, dessert recipe
