Raspberry Almond Snowball Cookies
These delightful cookies are a perfect blend of raspberry and almond flavors, coated with powdered sugar for a snowy appearance, making them a joy to serve on any occasion.
Ingredients
Main ingredients
- 1 cup 1 cup (2 sticks) unsalted butter, softened Ensure the butter is softened for easy mixing.
- ½ cup 1/2 cup powdered sugar, plus more for coating Additional powdered sugar for dusting.
- 1 teaspoon 1 teaspoon vanilla extract Adds flavor to the cookies.
- 2 ¼ cups 2 1/4 cups all-purpose flour Can be substituted with gluten-free flour.
- 1 cup 1 cup finely ground almonds Provides a nutty flavor and texture.
- ¼ teaspoon 1/4 teaspoon salt Enhances flavor.
- ½ cup 1/2 cup seedless raspberry jam Can substitute with other fruit spreads.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy (about 3-5 minutes).
- Stir in the vanilla extract.
- In another bowl, whisk together the all-purpose flour, finely ground almonds, and salt.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Roll the dough into smooth balls and create a small indentation in each, filling it with raspberry jam.
- Pinch the edges closed around the jam and reshape into balls.
- Bake for 10-12 minutes until lightly golden.
- Allow cooling on the baking sheet for 5 minutes before transferring to a wire rack.
- Once cool, roll in powdered sugar to coat.
Notes
For a gluten-free version, substitute the all-purpose flour with a gluten-free blend. The dough can be refrigerated for up to 3 days before baking or frozen for later use. Toasting the ground almonds can enhance flavor.