Go Back

Blueberry-Filled Almond Snowball Cookies

Whimsical little confections filled with blueberry jam and dusted in powdered sugar, perfect for everyday joy or festive occasions.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: Baked Goods, Spanish
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 cup Unsalted Butter (softened) Ensure it's at room temperature for best results.
  • 1/2 cup Powdered Sugar
  • 1 teaspoon Vanilla Extract For flavoring.
  • 2 cups All-Purpose Flour
  • 1 cup Finely Ground Almonds Provides the nutty flavor.
  • 1/4 teaspoon Salt
Filling and Finish
  • 1 teaspoon Blueberry Jam or Preserves Use for the cookie filling.
  • 1 cup Additional Powdered Sugar For dusting after baking.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, cream together the softened unsalted butter and powdered sugar until smooth and creamy.
  3. Add the vanilla extract and blend well.
  4. In a separate bowl, mix the all-purpose flour, finely ground almonds, and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring until fully combined.
Assembly
  1. Roll the dough into small balls, about the size of a walnut.
  2. Press your finger into the center of each ball to create an indentation and add a dollop of blueberry jam.
  3. Cover the jam with more dough and roll it back into shape.
Baking
  1. Place the cookies on the prepared baking sheet and bake for 15-20 minutes until golden.
  2. Let them cool slightly, then dust with powdered sugar.

Notes

Store in an airtight container for about a week or freeze for longer storage. Consider trying different fruit jams or nut variations for personalized touches.