Why Make This Recipe
Raspberry Almond Snowball Cookies are a delightful treat that combine the nutty flavor of almonds with the sweetness of raspberry jam. These cookies are not only delicious, but they are also easy to make. Perfect for any occasion, they will bring joy to you and your loved ones. Whether it’s for a special event or just a cozy evening at home, these cookies will surely impress!
How to Make Raspberry Almond Snowball Cookies
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar, plus more for coating
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 cup finely ground almonds
- 1/4 teaspoon salt
- 1/2 cup seedless raspberry jam
Directions
- 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.
- Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, ground almonds, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Roll a tablespoon of dough into a ball, make an indentation in the center, and fill it with 1/4 teaspoon of raspberry jam.
- Seal the filling by pinching the edges together, then re-roll into a smooth ball.
- Place the cookies on the prepared baking sheet and bake for 10-12 minutes, or until lightly golden.
- Let the cookies cool slightly on the baking sheet, then transfer them to a wire rack to cool completely.
- Once cooled, roll the cookies generously in powdered sugar, twice for best coverage.
How to Serve Raspberry Almond Snowball Cookies
These cookies are perfect for serving with tea or coffee. You can place them on a beautiful plate for a lovely dessert display. They can also be enjoyed as a sweet snack anytime during the day.
How to Store Raspberry Almond Snowball Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They will stay good for up to a week. If you want to keep them longer, you can freeze them for up to three months. Just make sure to thaw them before serving.
Tips to Make Raspberry Almond Snowball Cookies
- Make sure the butter is softened to room temperature for easier mixing.
- Don’t overmix the dough; just combine until it’s soft.
- Use a small cookie scoop for uniform cookie sizes.
- If you like, you can make the dough in advance and refrigerate it for a few hours before baking.
Variation
You can enhance these cookies by adding a bit of almond extract for more almond flavor. For a twist, try using different fruit jams like apricot or strawberry instead of raspberry.
FAQs
1. Can I use margarine instead of butter?
Yes, but the texture and flavor may differ slightly. Butter gives a richer taste and better texture.
2. Can I make these cookies gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Make sure it’s a 1-to-1 substitute.
3. How can I tell when the cookies are done?
The cookies should be lightly golden around the edges. Keep an eye on them to avoid over-baking.
Raspberry Almond Snowball Cookies
- Total Time: 27 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
Delightful cookies combining nutty almonds and sweet raspberry jam, perfect for any occasion.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar, plus more for coating
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 cup finely ground almonds
- 1/4 teaspoon salt
- 1/2 cup seedless raspberry jam
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the softened butter and powdered sugar until light and fluffy.
- Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, ground almonds, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Roll a tablespoon of dough into a ball, make an indentation in the center, and fill it with 1/4 teaspoon of raspberry jam.
- Seal the filling by pinching the edges together, then re-roll into a smooth ball.
- Place the cookies on the prepared baking sheet and bake for 10-12 minutes, or until lightly golden.
- Let the cookies cool slightly on the baking sheet, then transfer them to a wire rack to cool completely.
- Once cooled, roll the cookies generously in powdered sugar, twice for best coverage.
Notes
Store cookies in an airtight container at room temperature for up to a week or freeze for three months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 7g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
