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These tangy raspberry almond snowball treats pack a delightful mix of buttery softness, zesty raspberry filling, and a luscious double coating of powdered sugar. They're the type of homemade goodies that bring a touch of wonder to any cookie collection during winter months and have made our family gatherings extra memorable season after season.
The first batch of these snowball treats I ever made for a Christmas get-together vanished so fast I had to whip up another round the following day. These days, my sister starts asking if the raspberry snowballs are ready yet as soon as winter rolls around.
Collect Your Supplies
- Unsalted butter: Adds luxury and creates that melt-away texture. Go for European butter if you can find it for even softer results.
- Powdered sugar: Brings sweetness and that wintry look. Don't skip sifting for the smoothest finish.
- Vanilla extract: Lifts all the other tastes. Stick with real vanilla for maximum flavor.
- All purpose flour: Forms the cookie foundation. For the fluffiest outcome, use new flour and stir it up before you measure.
- Finely ground almonds: Create the cookies' famous soft texture. Grab ready-made almond flour or crush your own nuts in a blender for extra freshness.
- Salt: Cuts through sweetness and brightens every flavor note.
- Seedless raspberry jam: Delivers that wonderful tangy middle. Pick high-quality preserves without corn syrup for better taste.
How to Make It
- Preheat and Prepare:
- First, warm your oven to three hundred fifty degrees Fahrenheit or one hundred seventy five Celsius. Cover a cookie sheet with parchment to stop sticking and make cleanup a breeze.
- Cream the Butter and Sugar:
- In a big bowl, beat the soft butter with powdered sugar. Work it with a mixer for about three to five minutes till it looks light and airy. This step can't be rushed if you want super tender cookies.
- Add the Vanilla:
- Mix in the vanilla until you can't see it anymore. This builds a nice smell base before the dry stuff goes in.
- Combine Dry Ingredients:
- In another bowl, stir together the flour, ground almonds and salt. Mix them well so everything spreads evenly through the dough without flour patches.
- Form the Dough and Fill:
- Slowly add the dry mix to the wet mix. Stir gently just until soft dough forms. Don't mix too much or you'll end up with tough cookies. Take tablespoon-sized chunks of dough and roll into balls. Push down slightly, then make a deep hole in the middle using your thumb or wooden spoon end. Fill each hole with about a quarter teaspoon of raspberry jam.
- Bake:
- Put your filled dough balls on the cookie sheet, keeping them an inch apart. Bake in your hot oven for thirty to forty five minutes until the edges turn slightly gold but not brown. Keep an eye on them at the end to get them just right.
- Cool and Coat in Sugar:
- Let the cookies sit on the tray for five minutes before moving them to a cooling rack. Once totally cool, gently roll them in sifted powdered sugar for a snowy layer. Wait five more minutes, then roll again for an extra thick, pretty coating.
I always smile when I grab the raspberry jam jar since it takes me straight back to my grandma's kitchen. Each crumbly bite brings memories of baking afternoons we spent together.
Flavor Boosters
You can try finely ground pecans or walnuts instead of almonds for different taste notes, or switch to almond extract from vanilla for stronger scent. When raspberry jam isn't handy, try apricot or strawberry spreads for tasty changes. Just make sure they're seedless so your filling stays smooth.
Serving Suggestions
Set these out on a holiday tray with chocolate goodies or spiced treats to highlight their pretty white coating. They also look great packed in clear bags tied with ribbon as homemade gifts. Nothing beats having these with hot tea or warm spiced wine on chilly days.
Creative Twists
Many folks know snowball cookies as Russian tea cakes or Mexican wedding cookies, but this fruity take brings something new. Other seasonal jams like blackberry or red currant work great throughout the year. For springtime, try mixing in lemon zest and using blueberry jam instead.
These treats always become the holiday favorite and vanish quickly from my dessert table. Share them with your loved ones for a wonderful seasonal sweet.
Common Questions About This Recipe
- → Can I use other jams instead of raspberry?
Absolutely, you can swap in any smooth fruit jam like apricot or strawberry for a different taste. Just remember to use a small amount to stop it from leaking while they bake.
- → Should the almonds be raw or roasted?
Finely ground raw almonds work best for a soft crumb and light flavor. You can try roasted almonds for stronger taste but they might change how the cookie feels in your mouth.
- → How do I ensure the cookies stay tender?
Make sure your butter isn't cold and don't mix the dough too much. Putting the dough in the fridge for a bit before you shape it can also help make them melt in your mouth.
- → Why roll cookies in powdered sugar twice?
Doing it twice makes sure they get that thick, even snow-like look all around and adds extra sweetness after they've cooled down.
- → Can these cookies be made ahead?
They'll stay good for many days if you keep them in a sealed container. You can also freeze the unbaked dough balls and pop them in the oven whenever you want fresh cookies.