These Linzer Thumbprint Snowballs are a delightful holiday treat that combines the rich, nutty flavor of ground walnuts with warm cinnamon. The tender, crumbly dough is formed into small balls, indented with a thumb, and filled with a spoonful of tart raspberry jam. After baking until golden, they are rolled in powdered sugar to create a classic “snowball” appearance. The contrast between the crisp cookie edge, soft center, and tangy jam filling makes these irresistible. They are perfect for cookie exchanges, festive gatherings, or simply enjoying with a cup of coffee. Simple to make with pantry staples, this recipe delivers impressive results with minimal effort.
Linzer Thumbprint Snowballs
Description
These Linzer Thumbprint Snowballs are a delightful holiday treat that combines the rich, nutty flavor of ground walnuts with warm cinnamon. The tender, crumbly dough is formed into small balls, indented with a thumb, and filled with a spoonful of tart raspberry jam. After baking until golden, they are rolled in powdered sugar to create a classic "snowball" appearance. The contrast between the crisp cookie edge, soft center, and tangy jam filling makes these irresistible. They are perfect for cookie exchanges, festive gatherings, or simply enjoying with a cup of coffee. Simple to make with pantry staples, this recipe delivers impressive results with minimal effort.Ingredients
Directions
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Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet or line with parchment paper.
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In a medium bowl, stir together flour, ground walnuts, cinnamon, and grated lemon peel until well combined.
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In a large bowl, beat granulated sugar and softened margarine on medium speed until creamy and light.
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Beat in the egg and vanilla extract until the mixture is fluffy.
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Gradually stir in the flour mixture until just combined and a soft dough forms.
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Shape dough into 1-inch balls. Place them 2 inches apart on the prepared cookie sheet.
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Press your thumb into the center of each ball to create an indentation.
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Fill each indentation with 1/2 teaspoon of raspberry jam.
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Bake for 12 to 15 minutes, or until the edges are lightly golden brown.
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Immediately remove cookies from the cookie sheet to a wire rack to cool completely.
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Sprinkle cooled cookies generously with powdered sugar before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1266.1kcal
- % Daily Value *
- Total Fat 63.1g98%
- Saturated Fat 13.3g67%
- Cholesterol 46.6mg16%
- Sodium 481.1mg21%
- Total Carbohydrate 156.3g53%
- Dietary Fiber 7.8g32%
- Sugars 47.0g
- Protein 22.4g45%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the margarine is fully softened for easy mixing and a smoother dough texture.
If the dough feels too dry to shape, add a teaspoon of milk. If too sticky, chill for 15 minutes.
You can substitute apricot or strawberry jam for a different flavor profile.
Store in an airtight container at room temperature for up to 5 days.
For best results, roll the cookies in powdered sugar while they are still slightly warm, but be careful not to crush them.
