Ingredients
- Unsalted Butter: 1 cup (2 sticks), softened
- All-Purpose Flour: 2 cups
- Finely Ground Almonds (or Almond Meal): 1 cup
- Powdered Sugar (Confectioners' Sugar): 1/2 cup (plus 1 1/2 cups for coating)
- Raspberry Preserves (seedless recommended): 1/4 cup
- Almond Paste: 1 teaspoon
- Granulated Sugar: 1/4 cup
- Salt: 1/4 teaspoon
Instructions
- Step 1: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. In a large bowl, cream together the softened butter, 1/2 cup powdered sugar, granulated sugar, and almond paste until light and fluffy.
- Step 2: In a separate bowl, whisk together the flour, ground almonds, and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until the dough just comes together.
- Step 3: Scoop roughly 1 tablespoon of dough and flatten it slightly in your palm. Place a small amount (about 1/4 teaspoon) of raspberry preserves in the center, then carefully fold the edges of the dough over the jam and roll it into a smooth, sealed ball. Place the balls 2 inches apart on the prepared baking sheets.
- Step 4: Bake for 12 to 15 minutes, or until the edges are very lightly golden and the centers are set. Remove the cookies from the oven and let them cool on the pan for 5 minutes.
- Step 5: Place the remaining 1 1/2 cups of powdered sugar in a shallow bowl. While the cookies are still warm, roll each cookie completely in the powdered sugar until fully coated. Allow the cookies to cool completely on a wire rack, then roll them a second time in the powdered sugar for a final, thick "snowball" coating.
Notes
- Store these cookies airtight at room temperature for up to 5 days, separating layers with wax paper to prevent the powdered sugar coating from sticking or rubbing off.
- These delicate snowballs do not require reheating; for the best texture and flavor, serve them at cool room temperature.
- When sealing the dough around the raspberry preserves, ensure the jam is completely encapsulated; any leakage during baking will cause the cookie to flatten and crack.
- Pair these rich, buttery cookies with a strong cup of black tea or a glass of chilled, slightly sweet rosé grape juice with vinegar to balance the tart raspberry center.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American