Courtesy of Charlotte’s House B&B, Bolton Massachusetts
Although many of you have already experienced the fluffy white stuff this winter, Noelle and I are waiting for a good old-fashioned snowstorm, and thought these snowballs would keep us busy while waiting in anticipation for the real thing.
This recipe makes a not-too-sweet cookie dough that is sweetened by the outer coating. If you’d like to keep them less sugary, use the chopped nuts for coating. They are perfect with a cup of tea!
Do you recognize Lyn’s needle felted snowman? He was featured in (and on the cover!) of our February 2009 issue. Back issues are still available—click here to see inside that issue. (Then scroll down to find the February 2009 cover)
• 2 c. flour
• 2 tsp. baking powder
• 1⁄4 tsp. salt
• 1⁄2 c. butter, at room temperature
• 1⁄2 tsp. pure almond extract
• 1⁄2 c. granulated sugar
• 1 large egg
• 1⁄3 c. milk for rolling the balls in
• 2 c. sweetened coconut (optional, for coconut coated cookies)
• 1⁄2 c. confectioners sugar (optional, for confectioners sugar-coated cookies), use less for coconut-coated cookies • 1 c. finely chopped almonds (optional, for almond coated cookies)
1. Preheat oven to 350°.
2. Cream the butter with an electric mixer. Add the granulated sugar and almond extract and beat well. Beat in the egg. Add the flour, baking powder, and salt. Mix on low speed. Scrape the bowl and beat again to be sure all ingredients are well combined. Roll the dough into one-inch balls.
3. To coat cookies in coconut, roll balls first in milk, and then roll in coconut. Press the coconut firmly to the balls and place on cookie sheets. Bake for 20–25 min. Cool, and then sift lightly with confectioners sugar.
4. To coat in chopped almonds, roll the balls directly into the almonds, no milk required. Place on cookie sheets. Bake for 20–25 min.
5. To coat cookies in confectioners sugar, place plain balls on cookie sheets and bake for 20–25 min. Allow to cool, and then roll in confectioners sugar.