Cookie swap: Heather's chocolate snowball cookies
Similar to a Russian tea cake, these cookies have a hidden chocolate surprise. Adding edible glitter to the rolling sugar makes these stand out on any Holiday cookie tray.
- 1 cup (250 g) unsalted butter at room temperature
- 1/2 cup (125 mL) icing (confectioner's) sugar
- 1 tsp (5 mL) pure vanilla extract
- 1 tsp (5 mL) almond extract
- 1 cup (250 mL) ground blanched almonds
- 2 cups (500 mL) all-purpose flour
- 24 small milk chocolate balls (the ones wrapped in foil work perfectly for this, unwrapped of course)
- 3/4 (175 mL) cup icing sugar
- 2 tbsp (1 small jar) edible glitter (available at cake decorating stores)
1 In a stand mixer, or using a hand mixer, cream butter and add in the 1/2 cup of icing sugar. Mix well until light and fluffy. Add in vanilla and almond extracts, ground almonds and flour. Continue beating until a soft dough comes together. Wrap dough in plastic wrap and set in fridge for 1/2 an hour.
2 Once the dough has chilled, divide into 24 equal portions, rolling each portion into a ball. Using your thumb, make a hole to insert the chocolate ball. Squeeze the hole closed and roll again so that you have a ball, which should be close to the size of a donut hole or a golf ball.
3 Continue with the remaining dough, placing balls on parchment lined cookie sheets. Bake on the middle rack of a preheated 350 degree oven for 15-18 minutes, or until the bottoms are just golden brown.
4 While the cookies are baking, mix the 3/4 cup of icing sugar and the edible glitter in a pie plate. Once the cookies have been out of the oven for five minutes, roll each cookie in the sugar and place on a cooling rack.
5 Once the cookies are cooled, roll them in the sugar again. These cookies freeze great, and can be stored in an air-tight container on the counter for at least a week.
Makes 24 cookies.