Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Raspberry-Almond Snowball Cookies
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- Level: Easy
- Total: 2 hr 30 min
- Active: 45 min
- Yield: about 36 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 118
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 1 g
- Sugar
- 7 g
- Protein
- 1 g
- Cholesterol
- 14 mg
- Sodium
- 35 mg
These colorful and festive holiday cookies are a play on the classic snowball cookie. Finely ground freeze-dried raspberries are added to the dough, along with chopped white chocolate and almonds, resulting in a light red hue. After coating the cookies in confectioner’s sugar, sprinkle more ground freeze-dried raspberries to achieve the classic red and white holiday color palette.
- Level: Easy
- Total: 2 hr 30 min
- Active: 45 min
- Yield: about 36 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 118
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 1 g
- Sugar
- 7 g
- Protein
- 1 g
- Cholesterol
- 14 mg
- Sodium
- 35 mg
Ingredients
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Directions
- Line 2 baking sheets with parchment paper. Put 1 1/2 cups confectioners’ sugar in a small bowl and set aside.
- Whisk the flour and salt in a medium bowl. Beat the butter and the remaining 3/4 cup confectioners’ sugar in a large bowl with a mixer on medium-high speed until creamy, 2 to 3 minutes. Beat in the vanilla and almond extracts. Reduce the speed to low and beat in the flour mixture. Increase the speed to medium-high and beat until well combined. Beat in the almonds.
- Grind the freeze-dried raspberries in a food processor until almost powdery. Transfer 1/4 cup of the raspberry powder to the dough along with the white chocolate and mix until combined. Scoop the dough into 1-inch balls (about 36). Roll until smooth, then arrange on a separate baking sheet and refrigerate for at least 1 hour or up to overnight.
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Arrange the dough balls on the prepared baking sheets, about 1 inch apart. Bake, switching the pans halfway through, until the cookies are set and pale golden at the base, 13 to 16 minutes. Let cool 5 minutes on the baking sheets, then working in batches, gently toss in the confectioners’ sugar to lightly coat, returning the cookies to the baking sheets as you roll them. Let cool completely, then toss in the confectioners’ sugar again until well coated. Dust with the remaining raspberry powder using a fine-mesh sieve.
