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Raspberry Almond Snowball Cookies

Raspberry Almond Snowball Cookies That Melt in Your Mouth

Delightful Raspberry Almond Snowball Cookies, perfect for any occasion, with a melt-in-your-mouth texture and sweet raspberry filling.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Unsalted Butter Softened
  • 1 cup Powdered Sugar Do not substitute
  • 1 teaspoon Almond Extract Can substitute with vanilla extract
  • 1 cup All-Purpose Flour Substitute with gluten-free blend if needed
  • 1 cup Almond Flour Ensure it's fresh
  • 1 pinch Salt Essential for flavor balance
For the Fruity Filling
  • 1 cup Raspberry Preserves Fresh raspberries can be used
For the Coating
  • 1 cup Powdered Sugar Roll cookies in it while warm

Equipment

  • Oven
  • Parchment Paper
  • Mixing bowls
  • Measuring cups
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream together the softened unsalted butter and powdered sugar until light and fluffy.
  3. In a separate bowl, whisk together all-purpose flour, almond flour, and a pinch of salt. Gradually combine with the creamed mixture.
  4. Shape the dough into small balls (about 1 tablespoon each) and place them on the baking sheet.
  5. Bake for 12-15 minutes until lightly golden around the edges but still soft in the center.
  6. Let the cookies cool for about 5 minutes on the baking sheet, then roll in powdered sugar.
  7. Transfer cookies to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 50mgPotassium: 30mgSugar: 6gVitamin A: 200IUVitamin C: 1mgCalcium: 10mgIron: 0.5mg

Notes

For best results, use room temperature butter and avoid overmixing the dough. You can also experiment with different fruit preserves for filling.

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