why make this recipe
Raspberry Almond Snowball Cookies are a delightful treat that’s perfect for any occasion. They combine the rich flavor of almonds with the tangy sweetness of raspberry jam, creating a cookie that is both simple and scrumptious. These cookies not only taste amazing but also look beautiful, making them a great addition to any dessert table. Plus, they are easy to make and fun to share with family and friends.
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 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, and fill with 1/4 tsp of raspberry jam.
- Seal the filling by pinching the edges together, then re-roll into a smooth ball.
- Place cookies on the prepared baking sheet and bake for 10-12 minutes until lightly golden.
- Let cookies cool slightly on the baking sheet, then transfer 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 best served with a warm cup of tea or coffee. They also make wonderful gifts or party favors. Simply arrange them on a platter or in a festive box for a delightful treat that everyone will enjoy.
how to store Raspberry Almond Snowball Cookies
To keep your Raspberry Almond Snowball Cookies fresh, store them in an airtight container at room temperature. They can last for about a week. If you want to keep them longer, you can freeze them for up to three months. Just make sure to wrap them well to avoid freezer burn.
tips to make Raspberry Almond Snowball Cookies
- Ensure your butter is softened for easier mixing.
- Don’t overbake the cookies; they should be lightly golden.
- For a stronger almond flavor, use almond extract instead of vanilla extract.
- Experiment with different jams, like apricot or strawberry, for a tasty twist.
variation
You can add chopped nuts or chocolate chips for an exciting twist on the original recipe. You might also consider rolling the cookies in crushed almonds before baking to add a crunchy texture.
FAQs
Can I use salted butter instead of unsalted?
Yes, but if you do, reduce the added salt in the recipe to avoid making the cookies too salty.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough, roll it into balls, and then refrigerate them for up to 3 days before baking.
What can I substitute for raspberry jam?
Any seedless fruit jam or preserves can work well, such as strawberry, apricot, or even lemon curd for a unique flavor.
Raspberry Almond Snowball Cookies
Delightful cookies that combine rich almond flavor with tangy raspberry jam, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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 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, and fill with 1/4 tsp of raspberry jam.
- Seal the filling by pinching the edges together, then re-roll into a smooth ball.
- Place cookies on the prepared baking sheet and bake for 10-12 minutes until lightly golden.
- Let cookies cool slightly on the baking sheet, then transfer to a wire rack to cool completely.
- Once cooled, roll the cookies generously in powdered sugar, twice for best coverage.
Notes
For a stronger almond flavor, use almond extract instead of vanilla extract. You can experiment with different jams like apricot or strawberry for a tasty twist.
Nutrition
- Serving Size: 2 cookies
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, dessert, sweet treats, raspberry, almond, holiday baking