Many years ago, I created a recipe for pecan snowball cookies during the holiday season. Snowball cookies embody the essence of Christmas baking, a delectable treat that graces holiday tables with its melt-in-your-mouth perfection. These bite-sized delights, also known as Russian tea cakes or Mexican wedding cookies, feature a buttery dough infused with finely chopped pecans, creating a rich, nutty flavor. Rolled in powdered sugar after baking, snowball cookies resemble festive snowballs, adding a touch of winter magic to the season. As my oven warms my home, the aroma of snowball cookies wafts through my kitchen, creating a symphony of holiday scents.

This year, I created a new snowball cookie recipe using raspberry preserves and almond flour. I had purchased a bunch of preserves on sale recently to use for my holiday baking. I also had a contain of almond flour in my pantry. My family and friends can now indulge in the festive allure of raspberry almond snowball cookies, a delightful twist on classic Christmas baking. These cookies blend the sweetness of ripe raspberries with the richness of almonds, creating a symphony of flavors within a buttery dough. My kitchen becomes a haven for holiday cheer as these delectable treats bake, infusing the air with the tantalizing scents of berries and almonds. Raspberry almond snowball cookies add a touch of sophistication to seasonal traditions, which may very well become a cherished centerpiece of our holiday celebrations.

Ingredients

• 1/2 cup of raspberry preserves (158 grams)
• 1 cup of butter (230 grams)
• 2 teaspoons of vanilla (9 grams)
• 1 3/4 cups of almond flour (210 grams)
• 1 1/2 cups of all-purpose flour (180 grams)
• powdered sugar

Directions

1. Preheat the oven to 350°.
2. Soften the butter.
3. Combine the butter, raspberry preserves, and vanilla in a large bowl with a mixer.
4. Add the almond flour to the wet ingredients.
5. Add the all-purpose flour to the mixture.
6. Scoop the cookie dough into 1-inch balls.
7. Roll the balls into circles.
8. Place the unbaked cookies on a cookie sheet.
9. Bake for 14 minutes or until the bottoms start to brown.
10. Allow the baked cookies to cool slightly.
11. Roll the cookies in powdered sugar.
12. Store the cookies in an airtight container or freeze.

Image Credits

Raspberry Almond Snowball Cookies Recipe © 2023 Heather Johnson
Raspberry Almond Snowball Cookies © 2023 Heather Johnson