Ingredients: |
Ingredients: Magical Raspberry Almond Snowball Cookies ❄️
Ingredients:
Cookie Dough:
½ teaspoon salt
2 cups (248g) all-purpose flour
¾ cup (76g) sliced almonds, finely ground
1 cup (226g) unsalted butter, softened
½ cup (60g) powdered sugar
½ teaspoon almond extract
Filling and Coating:
6 tablespoons (115g) seedless raspberry jam
1½ cups (170g) powdered sugar (for rolling
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Directions: |
Directions:
Directions:
In a bowl, whisk flour and salt. Separately, pulse the almonds in a food processor until finely ground.
In a large bowl, cream together the softened butter and ½ cup powdered sugar (2–3 minutes), then mix in the almond extract.
Slowly mix in the flour mixture, followed by the ground almonds. Dough should be soft but not sticky. (Add 1–2 tbsp flour if sticky, or 1 tbsp milk if dry.)
Scoop ½ tbsp of dough and roll into a ball. Make a deep indentation in the center and add ½ tsp raspberry jam.
Scoop another ½ tbsp dough, make an indentation, and place it over the jam-filled piece. Press edges gently to seal and form a smooth ball.
Chill all shaped cookies for 1 hour 30 minutes. Don’t skip this step — it helps them hold their shape while baking.
Preheat oven to 375°F. Line a baking sheet with parchment. Bake chilled cookies 11–13 minutes until set but not browned.
Let cookies cool slightly, then roll warm cookies in 1 cup powdered sugar.
Once completely cool, roll again in remaining powdered sugar for that thick snowy look.
Rena’s Tip:
Don’t rush sealing the dough — a smooth snowball means no jam leaks and a perfect bite every time.
Nutritional Info:
⏰ Prep Time: 25 minutes
🔥 Baking Time: 12 minutes
⏳ Total Time: 37 minutes + chill
🍽️ Yields: 24 cookies
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This recipe for Magical Raspberry Almond Snowball Cookies is from