These snowball cookies are sweet and flaky, and have a delicious surprise in the middle: sweet jam! You can choose your favorite flavor to use for the filling, but my favorite is strawberry jam. Chopped pecans add a little crunch to these snowball cookies. They are perfect for an afternoon snack. I prefer them warmed up and served with tea.
Jam-Filled Snowball Cookies
- 1/2 cup unsalted butter
- 1/4 cup powdered sugar, plus extra for coating
- 1 and 1/8 cups all-purpose flour
- Pinch of salt
- 1/2 teaspoon vanilla
- 1 tablespoon milk
- 1/2 cup chopped pecans
- 1/4 cup strawberry jam
Add the butter, sugar, and vanilla to a mixing bowl and blend on medium speed. Add the mixed dry ingredients a little at a time while mixing on medium speed, then the milk. Add the pecans to the cookie dough and mix until they are chopped up nicely and well blended into the dough. Then, wrap the dough in plastic wrap and chill in the refrigerator for 1 hour.
Break off 2-inches of dough with your hand and roll into a ball using both hands. Use a knife to slice the balls in half.
Use your thumbs to make an indentation in the middle of each half, and fill each half with a half teaspoonful of jam. Press the halves back together and pinch all along the seam with your index finger and thumb, then smooth the dough out by gently rolling between your hands again.
Bake the cookies at 400 degrees F for 10 minutes, then remove from the oven and transfer to a cooling rack.
Immediately after transferring the cookies to a cooling rack, roll in powdered sugar and place back onto the cooling rack. Let the cookies cool for 30 minutes, then roll in the powdered sugar again for a second coat.
Store cookies in a tin or air-tight container and serve within one week, or freeze for up to 6 weeks.