This recipe has become a winter and holiday staple in my kitchen, a small treat that always draws a crowd. I discovered this combination of finely ground almonds and a bright dot of raspberry jam during a snowy afternoon when the pantry offered more inspiration than groceries. The dough is tender and sandy from butter and ground nuts, and the soft center of jam keeps every bite bright and slightly tart. I remember passing a tin of these to neighbors and watching faces light up as the powdered sugar melted and the jam revealed itself.

What makes these special is their contrast in textures: the delicate, shortbread-like crumb gives way to a jammy surprise, finished with a coat of powdered sugar that looks like fresh snow. They bake quickly, are easy to shape, and keep well—making them perfect for cookie exchanges or as a thoughtful homemade gift. Because the dough is forgiving, they’re a great project to involve kids with: measuring, filling, and rolling becomes part of the fun.

Ingredients

• Unsalted butter: Use 1 cup (2 sticks) softened to room temperature so it creams smoothly; a high-quality European-style butter (82% fat) like Plugr or Kerrygold gives a richer mouthfeel, but standard unsalted butter works well too.
• Powdered sugar: 1/2 cup in the dough plus extra for coating; confectioners' sugar dissolves into the butter for an extra-tender crumb and makes a bright snowy finish when you roll the cooled cookies.
• Vanilla extract: 1 teaspoon pure vanilla adds depth—avoid imitation flavors if you want a clean, warm aroma.
• All-purpose flour: 2 1/4 cups; spoon into your measuring cup and level off for accuracy, or weigh if you prefer precision.
• Finely ground almonds: 1 cup; finely ground blanched almonds or almond meal lends a delicate nutty texture—pulse whole blanched almonds briefly in a food processor if you don’t have almond meal.
• Salt: 1/4 teaspoon; balances sweetness and enhances the buttery notes.
• Seedless raspberry jam: 1/2 cup total; you’ll use small teaspoons per cookie—choose a good-quality jam with bright berry flavor, or make your own for intense freshness.

Instructions

Prepare oven and sheet: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent spreading and ensure easy transfer after baking. Arrange a wire rack nearby for cooling so you can move cookies efficiently. Cream butter and sugar: In a large bowl, beat 1 cup softened unsalted butter and 1/2 cup powdered sugar together until light and fluffy, about 2 to 3 minutes with a hand mixer or 1.5 to 2 minutes with a stand mixer on medium speed. The butter should be pale and aerated—this step traps air and helps the cookies feel tender rather than dense. Add vanilla: Stir in 1 teaspoon vanilla extract by hand until evenly incorporated. Scrape the bowl to ensure even distribution. Combine dry ingredients: Whisk together 2 1/4 cups all-purpose flour, 1 cup finely ground almonds, and 1/4 teaspoon salt in a separate bowl to ensure even mixing and to break up any almond clumps. This prevents streaks of flour and yields a uniform dough. Form the dough: Gradually add dry ingredients to the creamed butter, mixing on low or stirring by hand until just combined. The dough will be soft but not sticky; if it seems too loose, chill for 10–15 minutes to firm up slightly for easier rolling. Shape and fill: Portion about 1 tablespoon of dough, roll into a smooth ball, then use your thumb or the back of a measuring spoon to make a shallow indentation. Spoon about 1/4 teaspoon raspberry jam into the cavity, pinch the edges gently to seal the jam inside, and re-roll into a neat ball. Work quickly so the butter stays cool and the jam remains contained. Bake: Place cookies 1 1/2 inches apart on the prepared baking sheet. Bake for 10–12 minutes, until the bottoms are lightly golden and the tops lose their raw sheen. Avoid browning the exterior too much—these cookies are best when pale with a hint of color. Cool and sugar: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Once fully cool, roll cookies generously in powdered sugar; repeat for a second coating for a snowball effect and fuller coverage.

Storage Tips

Store cookies in a single layer or with layers separated by parchment in an airtight container at room temperature for up to 5 days. For longer storage, freeze completely cooled cookies in a sealed container up to 3 months; thaw at room temperature and re-dust with powdered sugar if needed. If freezing unbaked dough balls, flash-freeze them on a tray, then bag them; bake directly from frozen and add a minute or two to baking time. Avoid refrigeration, which can dry the crumb and cause the powdered sugar to dissolve into a glaze.

Ingredient Substitutions

If you don’t have almond meal, grind 1 cup blanched almonds in a food processor until very fine—stop before it becomes almond butter. For a gluten-free version, replace all-purpose flour with a 1:1 gluten-free flour blend and ensure almond meal is certified gluten-free. For a brighter jam center, use seedless raspberry preserves or a mix of raspberry and a touch of apricot jam for sweetness balance. To make them dairy-free, use a plant-based stick butter alternative measured 1:1 and ensure the product is solid at room temperature for similar texture.

Serving Suggestions

Serve these with a pot of tea, a rich espresso, or a light dessert wine. For a festive spread, place on a platter dusted with extra powdered sugar and scatter fresh raspberries and whole almonds as garnish. Pair with lemon bars for a bright contrast, or alongside spiced cookies for a diverse holiday cookie box. These also travel well in tins lined with parchment for gifting or cookie swaps.

Cultural Background

Snowball-style cookies have roots across Europe and America; they’re related to Russian tea cakes and Mexican wedding cookies—small, nut-forward treats rolled in powdered sugar. Adding a jam center is a more modern twist, blending the shortbread tradition with a thumbprint-style surprise found in many old-fashioned bakeries. Almonds have long been prized in European baking for their flavor and texture, making them a natural pairing with buttery dough and fruit preserves.

Seasonal Adaptations

In winter, stick with raspberry or cranberry preserves for tartness; in summer swap to strawberry or apricot for a fresher flavor. For a holiday twist add a pinch of ground cardamom or orange zest to the dough. In autumn try replacing the jam with spiced apple butter and adding a teaspoon of cinnamon to the dry mix for warm notes. Small changes in filling and spice let you adapt the basic method to any season.

Meal Prep Tips

Make dough up to 48 hours ahead and refrigerate wrapped; shape and fill just before baking. For time savings, form and flash-freeze filled balls in a single session so you can bake straight from frozen. Store baked cookies in airtight containers layered with parchment. If you’re packing individual servings for the week, include a small sheet of parchment to keep powdered sugar from melting into the lid.

These cookies represent the kind of baking that feels both simple and special: accessible ingredients, modest technique, and a memorable result to share. Give the dough a try this weekend—you may find, as I did, that one small twist like a jam center can turn a familiar shortbread into something beloved.