Description of this recipe
These delightful Blueberry Filled Almond Snowball Cookies are a sophisticated twist on the classic Russian Tea Cake or Mexican Wedding Cookie. These delicate, melt-in-your-mouth cookies are infused with the subtle nutty flavor of almonds and a burst of sweet-tart blueberry filling. Perfect for holiday gatherings, tea parties, or any occasion that calls for a touch of elegance. Each bite offers a symphony of textures and flavors, from the tender crumb to the sweet, slightly tangy center, all coated in a generous blanket of powdery snow.
Why you will love this recipe
You’ll absolutely adore these cookies for their unique blend of flavors and textures. The almond-infused dough provides a wonderfully delicate and nutty base, while the blueberry filling adds a delightful burst of fruitiness. The double coating of powdered sugar not only enhances the sweetness but also creates a beautiful snowy appearance, making them as visually appealing as they are delicious. They’re relatively easy to make, requiring minimal ingredients and straightforward steps, yet they deliver a gourmet experience that will impress your family and friends. These cookies are perfect for anyone who loves the comforting taste of classic snowball cookies but craves a more sophisticated and flavorful twist.
Introduction
Snowball cookies, known by many names across different cultures, are a beloved treat for their simplicity and comforting flavors. They evoke memories of winter holidays, cozy gatherings, and the joy of sharing homemade goodies. This recipe elevates the traditional snowball cookie by incorporating the rich, nutty flavor of almonds and the vibrant sweetness of blueberry preserves. The addition of almond extract enhances the nutty notes, while a touch of lemon zest in the filling brightens the overall flavor profile. These Blueberry Filled Almond Snowball Cookies are a delightful combination of classic and contemporary, offering a unique and memorable baking experience. Whether you’re an experienced baker or just starting, this recipe is sure to become a new favorite. The cookies are tender, flavorful, and visually stunning, making them a perfect addition to any dessert spread or a thoughtful homemade gift.
Ingredients:
- 1 cup (225 g) unsalted butter, softened
- 1/2 cup (60 g) powdered sugar (plus extra for rolling)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups (250 g) all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup (85 g) finely ground almonds (or almond flour)
- 1/2 cup blueberry preserves or jam
- 1/2 teaspoon lemon zest (optional)
Preparation:
Step 1: Prepare the Dough:
In a large mixing bowl, cream together the softened butter and 1/2 cup of powdered sugar using an electric mixer or a sturdy whisk. Beat the mixture until it becomes light and fluffy, which should take about 2 minutes. This step is crucial for achieving a tender cookie texture. Ensure the butter is properly softened, but not melted, to incorporate air and create a smooth, creamy base. Scrape down the sides of the bowl as needed to ensure everything is evenly combined. The mixture should be pale and fluffy, indicating that the butter and sugar have properly emulsified.
Step 2: Add Extracts:
Once the butter and sugar are creamed, add the vanilla extract and almond extract to the bowl. Mix these in gently until they are fully incorporated into the butter-sugar mixture. The almond extract is particularly important for imparting the signature nutty flavor of these cookies, complementing the ground almonds in the dough. Be careful not to overmix at this stage, as it can develop gluten in the flour later on, leading to a tougher cookie.
Step 3: Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, salt, and finely ground almonds (or almond flour). Whisking ensures that the ingredients are evenly distributed and that there are no lumps of flour or salt. The ground almonds add a delightful nutty texture and flavor to the cookies. If using almond flour, make sure it is finely ground for the best results.
Step 4: Form the Dough:
Gradually add the dry ingredients to the wet ingredients (the creamed butter and sugar mixture). Mix on low speed or by hand until a soft dough forms. Be careful not to overmix the dough, as this can develop the gluten in the flour, resulting in a tough cookie. Mix just until the ingredients are combined and the dough comes together. The dough should be soft and slightly sticky.
Step 5: Chill the Dough:
Cover the dough with plastic wrap and chill it in the refrigerator for at least 30 minutes. Chilling the dough allows the gluten to relax, which results in a more tender cookie. It also makes the dough easier to handle and prevents the cookies from spreading too much during baking. You can chill the dough for longer if needed, even overnight. If the dough becomes too firm, let it sit at room temperature for a few minutes before scooping and shaping the cookies.
Step 6: Prepare the Filling:
While the dough is chilling, prepare the blueberry filling. In a small bowl, stir together the blueberry preserves or jam and the optional lemon zest. The lemon zest adds a bright, citrusy note that complements the sweetness of the blueberry preserves. If you prefer, you can use other types of fruit preserves, such as raspberry or strawberry, but blueberry is the classic choice for this recipe.
Step 7: Preheat and Prepare Baking Sheet:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Parchment paper prevents the cookies from sticking to the baking sheet and makes cleanup easier.
Step 8: Assemble the Cookies:
Scoop 1 tablespoon of dough and flatten it slightly in your palm. Place 1/2 teaspoon of the blueberry filling in the center of the flattened dough. Gently wrap the dough around the filling to form a ball, making sure the filling is completely enclosed. This step requires a gentle touch to prevent the dough from cracking and the filling from leaking out during baking. Place the assembled cookies on the prepared baking sheet, spacing them about 1 inch apart to allow for even baking.
Step 9: Bake:
Bake the cookies for 12–15 minutes, or until the bottoms are lightly golden. The tops of the cookies should remain pale. Keep a close eye on the cookies during baking to prevent them from browning too much.
Step 10: Coat in Sugar:
Let the cookies cool on the baking sheet for 5 minutes before rolling them in powdered sugar while they are still warm. The warmth helps the sugar adhere to the cookies. Roll each cookie completely in powdered sugar, ensuring they are fully coated.
Step 11: Cool and Re-coat:
Once the cookies are completely cool, roll them in powdered sugar again for a snowy finish. This double coating of powdered sugar gives the cookies their signature snowy appearance and adds an extra layer of sweetness.
COOKING Rating:
Easy to Moderate
Serving Suggestions:
These Blueberry Filled Almond Snowball Cookies are perfect for serving with a cup of hot coffee, tea, or cocoa. They make a delightful addition to holiday dessert platters, tea parties, or as a sweet treat to enjoy any time of day. You can also package them in decorative tins or bags to give as homemade gifts.
Tips:
- Make sure your butter is softened but not melted for the best results.
- Don’t overmix the dough, as this can result in a tough cookie.
- Chill the dough for at least 30 minutes to prevent the cookies from spreading too much during baking.
- Roll the cookies in powdered sugar while they are still warm to help the sugar adhere.
- For a more intense almond flavor, you can add a few drops of almond extract to the powdered sugar used for coating.
- Store the cookies in an airtight container at room temperature for up to 5 days.
Prep Time:
20 minutes
Cook Time:
12-15 minutes
Total Time:
45 minutes (including chilling time)
Nutritional Information: (per cookie, approximate)
Calories: 150 kcal Protein: 2 g Sodium: 30 mg
Conclusion
Blueberry Filled Almond Snowball Cookies are a delightful twist on a classic treat, offering a unique blend of flavors and textures that will impress your family and friends. With their delicate almond-infused dough, sweet-tart blueberry filling, and snowy coating of powdered sugar, these cookies are perfect for any occasion, from holiday gatherings to casual afternoon tea. The recipe is relatively easy to follow, making it accessible to bakers of all skill levels. Whether you’re looking to add a touch of elegance to your dessert spread or simply want to enjoy a delicious homemade treat, these cookies are sure to become a new favorite. So gather your ingredients, preheat your oven, and get ready to create a batch of these irresistible Blueberry Filled Almond Snowball Cookies.
Questions and Answers about this recipe:
Q1: Can I use a different type of nut instead of almonds?
A: Yes, you can substitute other finely ground nuts, such as walnuts, pecans, or hazelnuts, for the almonds in this recipe. Keep in mind that each type of nut will impart a different flavor profile to the cookies. Walnuts and pecans will offer a more robust, earthy flavor, while hazelnuts will provide a slightly sweeter and more delicate taste. Adjust the amount of extract accordingly to complement the chosen nut.
Q2: Can I make the dough ahead of time and bake the cookies later?
A: Absolutely! The dough can be made ahead of time and stored in the refrigerator for up to 2 days. Make sure to wrap it tightly in plastic wrap to prevent it from drying out. When you’re ready to bake the cookies, simply let the dough sit at room temperature for a few minutes to soften slightly, then proceed with the recipe as directed. You can also freeze the dough for longer storage, up to 2 months. Thaw the frozen dough in the refrigerator overnight before using.
Q3: What can I use if I don’t have blueberry preserves or jam?
A: If you don’t have blueberry preserves or jam on hand, you can use other types of fruit preserves, such as raspberry, strawberry, or blackberry. Alternatively, you can make your own quick blueberry filling by simmering fresh or frozen blueberries with a little sugar and lemon juice until the berries break down and the mixture thickens. Let the filling cool completely before using it to fill the cookies.
Q4: Why are my cookies spreading too much during baking?
A: There are several reasons why your cookies might be spreading too much during baking. One common cause is that the butter was too soft or melted when you creamed it with the sugar. Make sure the butter is softened but still cool to the touch. Another reason could be that the oven temperature is not accurate. Use an oven thermometer to ensure your oven is properly calibrated. Finally, overmixing the dough can also contribute to spreading. Mix the dough just until the ingredients are combined, and avoid overworking it.
Q5: How do I store these cookies to keep them fresh?
A: To keep these Blueberry Filled Almond Snowball Cookies fresh, store them in an airtight container at room temperature. They will stay fresh for up to 5 days. Avoid storing them in the refrigerator, as this can dry them out. If you want to extend their shelf life, you can freeze the baked cookies for up to 2 months. Thaw them at room temperature before serving. You can also re-dust them with powdered sugar after thawing to refresh their snowy appearance.
