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.
- 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
- Preheat the oven to 350°.
- Soften the butter.
- Combine the butter, raspberry preserves, and vanilla in a large bowl with a mixer.
- Add the almond flour to the wet ingredients.
- Add the all-purpose flour to the mixture.
- Scoop the cookie dough into 1-inch balls.
- Roll the balls into circles.
- Place the unbaked cookies on a cookie sheet.
- Bake for 14 minutes or until the bottoms start to brown.
- Allow the baked cookies to cool slightly.
- Roll the cookies in powdered sugar.
- Store the cookies in an airtight container or freeze.
Raspberry Almond Snowball Cookies Recipe © 2023 Heather Johnson
Raspberry Almond Snowball Cookies © 2023 Heather Johnson