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Blueberry-filled almond snowball cookies on a plate with powdered sugar

Blueberry-Filled Almond Snowball Cookies

Delightful cookies combining the nutty flavors of almonds with the sweetness of blueberries, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 120
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1 cup unsalted butter, softened Make sure the butter is soft but not melted for best texture.
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour Don't over mix the dough to keep the cookies light.
  • 1 cup ground almonds
  • 1/2 teaspoon salt
  • 1 cup fresh blueberries Use fresh blueberries for the best flavor; thaw and drain if using frozen.
For dusting
  • As needed additional powdered sugar Dust cookies right before serving for presentation.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, cream the softened butter and powdered sugar until light and fluffy.
  3. Mix in the vanilla extract.
  4. Slowly add the flour, ground almonds, and salt to the mixture and blend until a dough forms.
  5. Gently fold in the blueberries.
Baking
  1. Roll the dough into small balls and place them on a baking sheet lined with parchment paper.
  2. Bake for 15-20 minutes or until the edges are lightly golden.
  3. Allow the cookies to cool slightly before dusting with powdered sugar.

Notes

Store in an airtight container at room temperature for up to a week. Freeze in a sealed container to keep longer.