Welcome, cookie lovers! Today, we’re diving into the world of Strawberry-Filled Almond Snowball Cookies – a delightful, melt-in-your-mouth treat that combines the warmth of almonds with a sweet surprise of strawberry filling. These bite-sized cookies are perfect for any occasion, be it a cozy afternoon tea, a festive holiday gathering, or just a well-deserved treat at home. Not only are these cookies deliciously buttery and nutty, but they’re also easy to make, making them a must-try for any dessert enthusiast!
Introduction: What Makes Strawberry-Filled Almond Snowballs So Special?
Strawberry-Filled Almond Snowball Cookies are a twist on the classic snowball cookies, often seen around the holiday season. These cookies have roots in traditional European almond pastries, known for their crumbly, melt-in-the-mouth texture. However, our version adds a modern twist with a surprise strawberry jam filling. With the slight tartness from the jam and the soft, almond-infused cookie shell, these snowballs bring a satisfying balance of flavors. Perfect for both children and adults, these strawberry almond treats are a comforting, easy-to-make cookie that can be enjoyed all year round.
Ingredients for Strawberry-Filled Almond Snowballs
To make these delectable Strawberry-Filled Almond Snowball Cookies, gather the following ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar, plus extra for dusting
- 1 tsp almond extract
- 2 cups all-purpose flour
- 1/2 cup almond flour
- 1/4 tsp salt
- 1/2 cup strawberry jam
Substitutions & Tips:
- For a dairy-free option, substitute with vegan butter.
- Almond extract enhances the almond flavor; however, vanilla extract can be used for a milder taste.
- If strawberry jam is unavailable, feel free to use raspberry or apricot jam for a unique twist.
How to Make Strawberry-Filled Almond Snowball Cookies – Step by Step
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This temperature ensures that the cookies bake evenly, giving them a perfect golden hue.
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. This step is crucial for achieving that melt-in-your-mouth texture.
Step 3: Add Almond Extract
Once your butter and sugar are well blended, add 1 tsp of almond extract. This will infuse the dough with a rich almond flavor, complementing the almond flour used later.
Step 4: Prepare the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, almond flour, and salt. The almond flour adds a distinct nutty taste, making these cookies extra special.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry mixture to the creamed butter mixture, mixing until a soft dough forms. The dough should be soft but not sticky.
Step 6: Shape the Dough and Add Strawberry Filling
Scoop a tablespoon of dough, flatten it slightly, and place about 1/2 teaspoon of strawberry jam in the center. Carefully fold the dough around the jam, forming a ball and sealing the edges well.
Step 7: Bake the Cookies
Place the dough balls on the prepared baking sheet, spacing them about 1 inch apart. Bake for 12-15 minutes or until the edges are lightly golden. The cookies should still look pale on top.
Step 8: Dust with Powdered Sugar
Once baked, allow the cookies to cool for a few minutes on the baking sheet. While they’re still warm, roll each cookie in powdered sugar, giving them the snowball effect.
Step 9: Cool and Serve
Let the cookies cool completely on a wire rack before serving. Enjoy your delightful Strawberry-Filled Almond Snowball Cookies!
Helpful Tips for Perfect Strawberry-Filled Almond Snowballs
- Keep the Dough Chilled: If your kitchen is warm, refrigerate the dough for 10-15 minutes before shaping to prevent it from sticking.
- Seal Well: Make sure to seal the dough around the jam fully to avoid leaks during baking.
- Adjust the Sugar: For an extra layer of sweetness, add an additional sprinkle of powdered sugar just before serving.
Cooking Tips for the Best Strawberry-Filled Almond Snowball Cookies
- Use Quality Ingredients: Fresh, high-quality butter and almond flour will enhance the richness of these cookies.
- Invest in Good Bakeware: A quality baking sheet and parchment paper will prevent burning and sticking.
- Don’t Overbake: These cookies should be pale and only slightly golden around the edges. Overbaking can make them dry.
Serving Suggestions for Strawberry-Filled Almond Snowball Cookies
Serve these delightful Strawberry-Filled Almond Snowball Cookies with a hot cup of tea, coffee, or a glass of milk. These cookies also make an elegant addition to a dessert platter for gatherings or a charming homemade gift when wrapped in a festive box. Their powdery appearance and strawberry-filled center make them visually appealing as well!
Nutritional Information: Why These Cookies Are a Sweet Yet Light Treat
These Strawberry-Filled Almond Snowballs are rich in flavor but relatively light in calories, making them a great option for indulgence without guilt. The almond flour provides healthy fats, while the strawberry jam adds a touch of natural sweetness.
Nutritional Info (Per Cookie):
- Calories: 120 kcal
- Total Fat: 7g
- Carbohydrates: 13g
- Protein: 1.5g
- Fiber: 1g
Storage and Leftovers for Strawberry-Filled Almond Snowballs
Storing: Store these cookies in an airtight container at room temperature for up to a week. For extended freshness, you can refrigerate them.
Freezing: To freeze, place the baked cookies in a single layer in an airtight container and freeze for up to three months.
Reheating: To bring out the freshly baked flavor, reheat the cookies briefly in a warm oven.
Frequently Asked Questions (FAQs) about Strawberry-Filled Almond Snowball Cookies
Q1: Can I use other fillings besides strawberry jam?
Yes! Raspberry, apricot, or even chocolate spread are delicious alternatives.
Q2: Can I make these cookies gluten-free?
Yes, replace the all-purpose flour with a gluten-free baking blend for similar results.
Q3: How can I prevent the jam from leaking out?
Be sure to fully enclose the jam in the dough, sealing any cracks to prevent leaks.
Q4: Can I make the dough in advance?
Absolutely! Prepare the dough, cover it tightly, and refrigerate it for up to 24 hours before baking.
Related Recipes for Strawberry-Filled Almond Snowball Lovers
Here are two other delightful recipes that fans of these cookies might enjoy:
Both of these recipes bring a nutty, buttery flavor with a touch of sweetness that’s hard to resist.
Conclusion: Bake and Share the Love with Strawberry-Filled Almond Snowballs
We hope you enjoy making and sharing these Strawberry-Filled Almond Snowball Cookies as much as we do. They’re an easy yet impressive dessert, with a beautiful almond aroma and a sweet strawberry surprise inside. Give this recipe a try and let us know your thoughts in the comments below! Share your variations, like trying out different jams or adding a dusting of cinnamon to the powdered sugar. Happy baking!
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Strawberry-Filled Almond Snowballs – Sweet Holiday Treats
Description
Welcome to a recipe that will fill your kitchen with the cozy scent of almonds and strawberries: Delightful Strawberry-Filled Almond Snowballs! These festive cookies are a perfect treat for the holiday season or any time you’re craving a touch of sweetness. With a melt-in-your-mouth texture, a subtle almond flavor, and a delightful surprise of strawberry filling in each bite, these cookies bring joy with every taste. Let’s dive into the details to see why these strawberry-filled almond snowballs are destined to become a favorite in your baking repertoire.
Ingredients
- 1 cup unsalted butter, softened – Bring it to room temperature for easy creaming.
- 1/2 cup powdered sugar – Plus extra for dusting after baking.
- 1 tsp almond extract – Provides the signature almond flavor that pairs wonderfully with strawberry.
- 2 cups all-purpose flour – The base for these cookies.
- 1/2 cup almond flour – Adds richness and enhances the almond flavor.
- 1/4 tsp salt – Balances the sweetness.
- 1/2 cup strawberry jam – The filling that makes each bite a fruity delight.
Optional Substitutions:
- Almond Extract: Substitute with vanilla extract if preferred.
- Strawberry Jam: Feel free to use raspberry, apricot, or any fruit jam of your choice.
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and powdered sugar using a hand mixer or stand mixer on medium speed until light and fluffy, about 2-3 minutes. Add the almond extract and blend well.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, almond flour, and salt. This step helps distribute the salt evenly and prevents lumps.
- Form the Dough: Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. The dough should be soft and slightly sticky.
- Shape the Cookies: Scoop about 1 tablespoon of dough and flatten it slightly in the palm of your hand. Place about 1/2 teaspoon of strawberry jam in the center, then fold the dough around the jam to form a ball, sealing the edges to prevent leaks.
- Place on Baking Sheet: Arrange the dough balls on the prepared baking sheet, leaving about 1 inch of space between each cookie.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Avoid overbaking to keep the cookies tender.
- Coat in Powdered Sugar: Let the cookies cool on the baking sheet for a few minutes. While still warm, roll each cookie in powdered sugar, giving them a festive snowball look. Transfer to a wire rack to cool completely.
Notes
- Chill the Dough: If your dough feels too soft, chill it for 15-20 minutes before shaping the cookies. This makes it easier to handle and prevents the jam from oozing out.
- Use Quality Jam: Opt for a high-quality strawberry jam for the best flavor. Avoid jam with too much liquid, as it can make the cookies messy.
- Double Coating in Powdered Sugar: Roll the cookies in powdered sugar twice – once while they’re warm and again after they’ve cooled. This gives them a beautiful, snowy coating.
