Raspberry Snowball Cookie Recipe

The raspberry snowball cookie recipe squeezes raspberry jam between two buttery almond cookies!

Ingredients
Cookie:
2 sticks (1 cup) salted butter, softened
1 cup powdered sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup pecans, finely chopped

Filling:
1/3 cup raspberry jam

Topping:
1/3 cup powdered sugar

Hardware
Large bowl
1-quart saucepan
Cookie sheets
Mixer

Step 1: Preheat oven to 350 degrees F.
Step 2: In a large bowl, combine butter and powdered sugar. Beat at medium speed until creamy.
Step 3: Add vanilla and almond extract, beat until mixed.
Step 4: Reduce speed to low and gradually add flour and salt. Beat just until combined.
Step 5: Stir in chopped pecans, mixture will be dry and crumbly.
Step 6: Shape dough into 3/4-inch size balls. Place 1 inch apart on an ungreased cookie sheet; flatten slightly.
Step 7: Bake 8-11 minutes or until cookies are set.

Filling:
Step 1: In a 1-quart sauce pan over medium-low heat, melt jam. Stir constantly until mixture comes to a boil. Cook for 1 minute. Let cool for 15 minutes.
Step 2: For each snowball sandwich, spread a thin layer of jam on flat-side of cookie. Top with second cookie; press together slightly. Step 3: When all cookies are together, sprinkle on side with powdered sugar.

Makes 36 cookies.

For more information on baking procedures and hardware used in this recipe see our Baking Tips section.

For more Christmas cookie recipes look here.

Try these similar recipes

Raspberry Almond Turnovers
White Chocolate Raspberry Cookies




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