Description
Enjoy the delightful Blueberry Almond Snowball Cookies, featuring a tender, buttery base with crunchy almonds and sweet dried blueberries, all dusted with powdered sugar. Perfect for any occasion, these cookies are sure to impress your family and friends!
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar, plus extra for dusting
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup finely chopped almonds
- 1 cup dried blueberries
- 1/4 teaspoon almond extract
Instructions
- Cream together the softened unsalted butter and 1/2 cup of powdered sugar using an electric mixer on medium speed for about 2-3 minutes until light and fluffy.
- Mix in 1 teaspoon of vanilla extract and 1/4 teaspoon of almond extract until well combined.
- In a separate bowl, whisk together 2 cups of all-purpose flour and 1/2 teaspoon of salt.
- Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined.
- Fold in 1 cup of finely chopped almonds and 1 cup of dried blueberries using a spatula.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Scoop out about 1 tablespoon of dough and roll it into a ball. Place the balls about 2 inches apart on the prepared baking sheet.
- Gently press down on each ball to flatten it slightly.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for about 5 minutes.
- Carefully transfer the cookies to a wire rack to cool completely.
- Once cool, dust the tops with additional powdered sugar.
- Share these delicious cookies with family and friends!
Notes
- Store any leftover cookies in an airtight container at room temperature for up to a week.
- Unbaked cookie dough balls can be frozen for later use.
- Prep Time: 30 minutes
- Cook Time: 15 minutes