We all love cookies anytime of the year and they come in so many different varieties. There are functional, dare I say, healthy cookies for post work outs and school lunches or breakfast cookies to eat on the run, sandwich cookies as a delicious dessert, delicate cookies for afternoon tea and big man sized cookies to satisfy those big appetites. But there are a few that we don’t tend to eat all year round. Those that we save for special moments or celebrations throughout the year. Traditional recipes that may have been handed down through the generations, those recipes that please our taste buds and fill our hearts with memories of dear loved ones and precious times. These snowball cookies are definitely one of those recipes. A special cookie that has a special place on a any Christmas cookie plate. They are light and buttery, a little shortbread-like, with the decadence of chocolate. Dusted with snow like icing sugar they are a definite must try this festive holiday. Enjoy! ~J
- ¾ butter (or non-dairy alternative)
- ½ cup Anita’s Organic Icing Sugar, sifted
- 1 tsp vanilla extract
- ½ tsp almond extract
- ¾ cup Anita’s Organic Chocolate Chips
- 1 ¼ cup Anita’s Organic All Purpose White Flour
- ½ cup Anita’s Organic Almond Flour
- ¼ tsp salt
- ¼ cup Anita’s Organic Icing Sugar (for dusting)
- Pre-heat the oven to 350 degrees and line 2 cookie trays with parchment paper. Set aside.
- In a stand mixer, beat the butter (or non-dairy alternative) and sifted icing sugar until soft and fluffy. Add the vanilla extract, almond extract and mix again until fully combined. If you don’t have a mixer, simply use a wooden spoon to beat the butter and sugar together until soft and fluffy. It will work just as well but just takes a little longer.
- Add the chocolate chips and stir until evenly mixed throughout the batter.
- In a medium size bowl, mix together the white flour, almond flour and salt. With the mixer on a slow speed add the flour mixture half a cup at a time until all the dry mixture is fully incorporated into the butter mixture. Do not over mix.
- Using a tablespoon size measure (or cookie scoop) scoop out batter and shape into ball shapes. Place these onto the lined trays – do not flatten – and bake in the oven for 12 to 15 minutes until slightly golden around the edges.
- Remove from the oven and allow to cool for about 5 minutes before liberally dusting the cookies with the remaining icing sugar to create the ‘snow’ effect. Move the cookies to a wire rack to cool further.
Funding support provided, in part, by the BC Government’s Buy Local Program; delivered by the Investment Agriculture Foundation of BC with funding from the Government of British Columbia.