Description
These delectable raspberry-filled almond snowball cookies are a delightful treat that combines the buttery, tender crumb of almond cookies with a sweet raspberry surprise in the center. Dusted with powdered sugar, they’re the perfect bite-sized indulgence for any occasion.
Ingredients
– 1 cup (2 sticks) unsalted butter, softened
– 3/4 cup granulated sugar
– 1 egg
– 1 teaspoon vanilla extract
– 2 1/4 cups all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup finely chopped raw almonds
– 1 cup fresh raspberries
– Powdered sugar for dusting
Instructions
1. – Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. – In a large bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes. Beat in the egg and vanilla.
3. – In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chopped almonds.
4. – Scoop rounded tablespoons of dough and roll them into balls. Press a raspberry into the center of each dough ball, sealing the dough around it.
5. – Arrange the filled dough balls on the prepared baking sheets, spacing them about 2 inches apart.
6. – Bake for 12-14 minutes, until the cookies are lightly golden on the edges. Allow to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
7. – Once cooled, generously dust the cookies with powdered sugar before serving.
Notes
– For a more pronounced almond flavor, you can substitute almond extract for the vanilla extract.
– These cookies can be stored in an airtight container at room temperature for up to 5 days.
- Prep Time: 10
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: American