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My go-to winter baking treasure has always been this rich almond cookie with a sneaky blueberry center. There's something magical about how the soft, nutty shell plays against the tangy fruit inside - they vanish from party trays in no time!
I came up with these during a brutal snowstorm when we wanted something fancy but the pantry was nearly empty. They've turned into our signature Christmas treat that everyone in the neighborhood asks for each year.
Ingredients
- Unsalted butter: delivers that luxurious melt-away feel that makes you reach for seconds
- Powdered sugar: creates that delicate, tender bite and dusts them with their snowy look
- Vanilla extract: brings cozy sweetness to the cookie base
- Almond extract: adds subtle nuttiness without taking over
- All purpose flour: builds the framework while keeping everything tender
- Salt: cuts through sweetness and makes all flavors pop
- Ground almonds: gives that wonderful texture and nutty taste that works so well with the fruit center
- Blueberry preserves: creates that wow moment with its bright taste and pretty purple center
- Lemon zest: not required but really wakes up the jam flavor
Step-by-Step Instructions
- Prepare the Dough:
- Mix softened butter and powdered sugar for a full two minutes until it looks almost fluffy and turns noticeably lighter. The extra time adds air for the perfect texture. Drop in both extracts and mix briefly. Now gently fold in your flour, salt, and ground almonds, stopping as soon as you get a soft dough. Don't go overboard or you'll end up with tough cookies instead of tender ones.
- Chill the Dough:
- Wrap your dough tight in plastic and stick it in the fridge for 30 minutes. This step isn't optional - it firms up the butter so your cookies won't spread into puddles when baked. If your kitchen feels warm, you might want to chill it a bit longer.
- Prepare the Filling:
- Take your blueberry preserves and stir in lemon zest if you're using it. The lemon really perks up the jam and keeps it from tasting too sweet. Just a quick stir does the trick to blend everything nicely.
- Shape the Cookies:
- Get your oven going at 350°F and put parchment on your cookie sheet. Take a spoonful of cold dough and flatten it a little in your hand. Put a small dab of blueberry filling right in the middle, but don't go crazy with it. Carefully fold the edges up and around to trap the jam inside, then roll it in your hands to make a nice ball.
- Bake to Perfection:
- Put your cookie balls on the sheet with a bit of space between them. They won't grow much while baking but need room to cook evenly. Let them bake for 12 to 15 minutes - you want the bottoms just barely golden while the tops stay pretty pale. They should be set but not brown.
- Create the Snowball Effect:
- Let them sit on the sheet for about 5 minutes so they can firm up but are still warm. Roll each one in powdered sugar while they're warm - the heat helps the sugar stick. After they've completely cooled down, roll them again in fresh sugar to get that pretty snow-covered look.
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Ground almonds are definitely what makes these snowballs special. I found this out by accident when I grabbed almond flour instead of regular flour for another cookie recipe years back. That mix-up created such an amazing texture that I started playing with different amounts until I got it just right.
Storage and Freshness
These snowball cookies stay fresh surprisingly well. Just put them in a sealed container with parchment between the layers so they don't stick together. They'll taste great at room temperature for 5 days, though the sugar coating might get a bit damp over time. Want to make them way ahead? They freeze really well for up to 3 months. Just let them thaw on the counter and maybe roll them in fresh sugar before serving to make them look snowy again.
Troubleshooting Common Issues
Is your dough falling apart? Add a tiny splash of milk or cream to bring it together. Dealing with sticky dough instead, especially on humid days? Mix in an extra spoon of flour and cool it 15 minutes more. Got runny jam? Cook it in a small pot for about 5 minutes to thicken it up before using. This stops it from leaking out during baking time.
Serving Suggestions
These blueberry snowballs look amazing on holiday cookie plates next to darker treats like chocolate crinkles or spicy gingerbread. Want to turn them into a fancy dessert? Serve a couple with a small scoop of vanilla ice cream and warm blueberry sauce drizzled on top. They're also perfect with afternoon tea, particularly Earl Grey or light white teas that won't fight with their gentle flavor.
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Cultural Background
These treats borrow from several European baking traditions. They're related to Russian tea cakes and Mexican wedding cookies, but adding fruit inside makes them closer to Austrian and German thumbprint cookies. Snowball cookies really took off in America around the 1950s when elaborate Christmas cookie collections became all the rage. The combo of ground nuts, butter and powdered sugar creates that instantly recognizable holiday treat that feels familiar no matter where you're from.
Common Recipe Questions
- → What can I use instead of almonds?
You can swap almonds for finely ground walnuts or pecans to get a similar nutty taste in your cookies.
- → Can I use a different filling?
Absolutely! Try strawberry, raspberry, or apricot jam instead of blueberry if that's what you prefer.
- → How do I get the perfect snowy coating?
First roll your cookies in powdered sugar while they're warm, then do it again after they've cooled down completely for that extra snowy look.
- → Can I add a citrus kick to the cookies?
You can definitely add some zing by mixing in 1/2 teaspoon lemon zest or a few lemon juice drops to your jam or cookie dough.
- → How long can these cookies be stored?
Keep them in a sealed container at room temperature and they'll stay good for 5 days. Want them longer? Freeze them and they'll last up to 3 months.
- → Can I make the dough ahead of time?
You can totally make your dough early and keep it in the fridge for up to 2 days before you shape and bake your cookies.