Photo: Erik Putz
Treat them to something extra sweet this holiday season with millennial pink snowball cookies. Not only are they tasty, but they make for great gifts.
100 g pkg ground almonds, (about 1 cup)
1 cup all-purpose flour
1/2 cup granulated sugar
1/4 tsp salt
1/2 cup butter, at room temperature
1 tsp vanilla
2/3 cup unsweetened dsiccated coconut
red food colouring
2/3 cup icing sugar
Preheat oven to 350F. Line 2 baking sheets with parchment.
Stir almonds, flour, sugar and salt in a large bowl. Add butter and vanilla. Using your hands, combine mixture until it forms a pliable (but crumbly) dough. Roll into 1-in. balls. Arrange on prepared sheets, at least 1 in. apart.
Bake in centre of oven until tops are cracked and edges are lightly browned, 12 to 13 min. Transfer sheets to a rack to cool slightly, 15 min.
Combine coconut and a few drops food colouring in a resealable zip-top bag. Close and shake until coconut turns pink. Place coconut mixture in a small bowl. Stir icing sugar with 2 tbsp water in a small bowl.
Dip domed tops of warm cookies into the icing sugar glaze, then into the coconut mixture until coated. Return cookies to sheets to cool completely.
Calories 72, Protein 1g, Carbohydrates 7g, Fat 5g, Fibre 1g, Sodium 34mg.
Originally published in the Today’s Parent November/December 2018 issue. Photo by Erik Putz.
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