Ingredients
Equipment
Method
- In a large mixing bowl, beat the room temperature butter and ½ cup of powdered sugar with an electric mixer until light and fluffy, about 2-3 minutes.
- Beat in the vanilla extract until it's fully combined.
- In a separate bowl, whisk together the flour, finely chopped nuts, and salt. Gradually add this dry mixture to the butter mixture, mixing on low speed until just combined.
- Cover the bowl with plastic wrap and refrigerate for at least one hour.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop out tablespoon-sized portions of dough and roll them into 1-inch balls. Place them on the prepared baking sheet.
- Using your thumb or the back of a ½ teaspoon measuring spoon, gently press an indentation into the center of each dough ball. Fill each indent with about ¼ teaspoon of seedless raspberry jam.
- Bake for 12-15 minutes, or until the bottoms are lightly golden. The tops will remain pale.
- Let the cookies cool on the baking sheet for 5 minutes. While still warm, gently roll each cookie in a bowl containing the remaining 1 cup of powdered sugar. Place on a wire rack to cool completely.
- Once completely cool, roll the cookies in powdered sugar a second time for a thick, even coating.
Notes
Do not overmix the dough after adding flour, as this can make the cookies tough.
Chilling the dough is essential to prevent the cookies from spreading too much.
The double roll in powdered sugar is the secret to the perfect snowball look.
Chilling the dough is essential to prevent the cookies from spreading too much.
The double roll in powdered sugar is the secret to the perfect snowball look.