Raspberry Almond Snowball Cookies to Brighten Your Holidays
These Raspberry Almond Snowball Cookies are delightful bites of happiness, featuring a tart raspberry filling enclosed in buttery spheres, perfect for holiday gatherings.
Equipment
- mixing bowl
- electric mixer
- Whisk
- Baking Sheet
- Parchment Paper
- wire rack
Ingredients
For the Cookies
- 1 cup unsalted butter softened
- 1/2 cup powdered sugar
- 1 cup ground almonds preferably freshly ground
- 2 cups all-purpose flour can substitute with gluten-free blend
- 1 pinch salt
For the Raspberry Filling
- 1 cup raspberry filling jam or homemade, prefer seedless
Instructions
Step-by-Step Instructions
- In a large mixing bowl, cream together 1 cup of softened unsalted butter and ½ cup of powdered sugar using an electric mixer until light and fluffy, about 3-5 minutes.
- In a separate bowl, whisk together 2 cups of all-purpose flour, 1 cup of ground almonds, and a pinch of salt. Gradually add the dry mixture into the creamed butter mixture and mix gently until just combined.
- Scoop out portions of the cookie dough, roll them into balls about 1 inch in diameter, create an indentation, and fill with raspberry filling. Seal the dough around the filling and re-roll.
- Preheat oven to 350°F (175°C). Arrange cookie balls on a parchment-lined baking sheet and bake for 10-12 minutes until edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Once cool, roll each cookie in powdered sugar.
Notes
Store cookies in an airtight container at room temperature for up to 5 days. Freeze unbaked dough for up to 2 months. Reheat thawed cookies at 300°F (150°C) for 5-7 minutes.
Nutrition
Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 50mgPotassium: 30mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 15mgIron: 0.5mg
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