The raspberry snowball cookie recipe squeezes raspberry jam between two buttery almond cookies!
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
1/3 cup raspberry jam
1/3 cup powdered sugar
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.
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.Tags: Raspberry Snowball