Description
Discover the joy of Raspberry Almond Snowball Cookies, a delightful holiday treat with a sweet-tart raspberry center.
Ingredients
Scale
- 1 cup Unsalted Butter (softened)
- ¾ cup Powdered Sugar (for dough)
- ½ cup Almonds (blanched) (finely ground)
- 2 cups All-Purpose Flour
- 1 pinch Salt
- 1 cup Raspberry Filling (jam or homemade, preferably seedless)
- 1 cup Powdered Sugar (for rolling after baking)
Instructions
- In a large mixing bowl, cream together softened unsalted butter and powdered sugar using an electric mixer on medium speed until light and fluffy, about 2–3 minutes.
- Whisk together all-purpose flour, ground blanched almonds, and a pinch of salt in a separate bowl.
- Gradually add the dry ingredients to the butter mixture, mixing on low until just combined.
- Roll small portions of the dough into 1-inch balls and make a deep indentation in the center of each.
- Fill each indentation with raspberry filling and seal the filling inside by pinching the dough.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and place cookie balls about 2 inches apart.
- Bake for 10–12 minutes, until the edges are lightly golden.
- Rotate the baking sheet halfway through for even cooking.
- Let cookies cool on the baking sheet for 5 minutes before rolling in powdered sugar.
- For a thicker coating, allow cookies to cool completely before rolling again in powdered sugar.
Notes
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 15 mg