The secret to keeping snowball cookies round is the icing sugar, which prevents the dough from flattening. That means you’ll enjoy big, satisfying bites full of almond flavour and a kiss of orange blossom water.
50 minutes chilling time
- 1 cup (227 g) butter 1 cup (227 g) butter
- ½ cup (60 g) Redpath® Icing Sugar ½ cup (60 g) Redpath® Icing Sugar
- 1 tbsp (15 ml) orange blossom water 1 tbsp (15 ml) orange blossom water
- 1 tsp (5 ml) pure vanilla extract 1 tsp (5 ml) pure vanilla extract
- ½ tsp (2 ml) pure almond extract ½ tsp (2 ml) pure almond extract
- ½ tsp (3 g) salt ½ tsp (3 g) salt
- 2 cups (224 g) cake flour 2 cups (224 g) cake flour
- ¾ cup (75 g) almond flour or finely ground almonds ¾ cup (75 g) almond flour or finely ground almonds
- ¼ cup (36 g) whole almonds, toasted and finely chopped ¼ cup (36 g) whole almonds, toasted and finely chopped
- 1 to 1½ cup (120 g to 180 g) Redpath® Icing Sugar 1 to 1½ cup (120 g to 180 g) Redpath® Icing Sugar
- Stand mixer with paddle attachment Stand mixer with paddle attachment
- Baking sheet Baking sheet
- Parchment paper Parchment paper
- Ice cream scoop Ice cream scoop
In the bowl of a stand mixer fitted with the paddle attachment, cream butter on medium speed until light and fluffy; 2 minutes.
Sift the Redpath® Icing Sugar into the creamed butter and beat on medium-low speed until smooth and pale in colour. Add in the orange blossom water, vanilla extract, almond extract, and salt. Mix until flavourings are incorporated into the batter.
Whisk together the cake flour, almond flour, and chopped almonds until thoroughly combined. Add half of the dry ingredients into the bowl. Blend on low until just combined. Repeat process with the remaining dry ingredients; do not overmix.
Cover bowl, and place into the fridge to chill; 30 minutes.
While the dough is chilling, preheat oven to 325°F (163°C). Line a large baking sheet with parchment paper. Set aside.
Using a small ice cream scoop, scoop even-sized balls of dough onto the prepared baking sheet spaced about 2 inches apart. Roll the dough into balls, using the warmth of your hands to help shape the dough.
Place into the fridge to chill until firm; 20 minutes.
Place cookies into the preheated oven and bake for 15 to 18 minutes, until bottoms are light golden in colour. Tops of cookies should be barely pale golden in colour. Allow to cool slightly on pan; 5 to 10 minutes.
Place the remaining icing sugar into a shallow dish or bowl. Gently roll the still-warm cookies in the Redpath® Icing Sugar. Place onto a wire cooling rack to cool completely. Roll or dust the completely cooled cookies again with icing sugar.
Completely cooled cookies can be kept in an airtight container at room temperature for up to 1 week.
*Ensure butter is at or slightly warmer than room temperature.
*Can be made with finely chopped or processed pecans, walnuts, pistachios, hazelnuts, cashews, or even peanuts.
*Toasting the almond flour (or other nut flour used) will impart a nuttier flavour to the cookies.
*Instead of the pure vanilla extract and almond extract, or orange blossom water, flavour cookies with rose water, lemon extract, brandy, rum, or another liqueur.
*Add spices to the cookies to change up the flavour, like cinnamon, cloves, or cardamom.
*If smaller cookies are desired, use a tablespoon measuring spoon to portion dough. Proceed with the recipe as usual. Yield will be approximately 36 cookies.
*Cookies can be frozen unbaked for up to 3 months. Roll dough into balls. Place onto a baking sheet spaced apart so that cookies are not touching one another. Freeze until firm. Place frozen dough into an airtight container lined with parchment paper or in a single layer in freezer safe bags. Alternatively, baked and completely cooled cookies can be placed into an airtight container lined with parchment paper. Thaw overnight in the fridge. Dust or roll again in icing sugar before serving.