why make this recipe
Raspberry Almond Snowball Cookies are a delightful treat that combines the nutty flavor of almonds with the sweet tang of raspberry jam. These cookies are not only easy to make but also perfect for any occasion. Whether you’re baking for a family gathering, a holiday party, or just to enjoy at home, these cookies bring a special touch of sweetness. Plus, their snowy powdered sugar coating makes them look simply irresistible!
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 the mixture is light and fluffy.
- Stir in the vanilla extract to add a lovely flavor.
- 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.
- Take a tablespoon of dough, roll it into a ball, and make a small indentation in the center. Fill this indentation with 1/4 teaspoon of raspberry jam.
- Seal the filling by pinching the edges together and then re-roll it into a smooth ball.
- Place the cookies on the prepared baking sheet and bake for 10-12 minutes, or until they are lightly golden.
- Let the cookies cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
- Once cooled, roll the cookies generously in powdered sugar, and for the best coverage, do this twice.
how to serve Raspberry Almond Snowball Cookies
These delightful cookies are best served at room temperature. You can enjoy them on their own or pair them with a cup of tea or coffee. They also make a lovely addition to cookie platters or dessert trays for gatherings and celebrations.
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 will stay good for up to a week. You can also freeze them for longer storage; just make sure they are completely cooled before placing them in a freezer-safe container. Thaw them at room temperature when you’re ready to enjoy.
tips to make Raspberry Almond Snowball Cookies
- Make sure your butter is softened to room temperature for easier mixing.
- If you want a stronger almond flavor, you can replace some of the vanilla extract with almond extract.
- Don’t overbake the cookies; they should remain soft even after cooling.
- For a fun twist, add a bit of lemon zest to the dough for an extra layer of flavor.
variation
If you’re looking to mix things up, consider using different fruit jams instead of raspberry. Strawberry, apricot, or even grape jam can provide unique flavors while maintaining the cookie’s delightful texture.
FAQs
Can I use margarine instead of butter?
Yes, you can use margarine, but the texture and flavor may vary slightly.
Can I make these cookies ahead of time?
Absolutely! You can make the dough ahead of time and refrigerate it for up to 3 days before baking.
Is almond flour a good substitute for finely ground almonds?
Yes, almond flour can be used as a substitute, but it may alter the texture slightly, making them a bit denser.
Raspberry Almond Snowball Cookies Delightful Easy Recipe
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and 1/2 cup of powdered sugar until the mixture is light and fluffy.
- Stir in the almond extract until well combined.
- In a separate bowl, whisk the flour, ground almonds, and salt.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until a cohesive dough forms.
- Roll the dough into 1-inch balls; if using jam, flatten each ball, place a small dollop of jam in the center, and re-roll to seal.
- Place the shaped cookies 1 inch apart on the prepared baking sheets and bake for 12-15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool slightly on the baking sheet for a few minutes before transferring them to a wire rack; while still warm, generously roll them in the remaining 1 cup of powdered sugar.
- For an extra "snowy" effect, roll the cookies in powdered sugar again once they have completely cooled.