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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Peppermint Snowball Cookies Recipe

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This recipe for Peppermint Snowball Cookies is from CHRISTMAS COOKIES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c. unsalted butter, softened
1/4 tsp. kosher salt
1/4 tsp. peppermint extract
3/4 c. (85 g.) powdered sugar, divided
3/4 c. (90 g.) all-purpose flour
1/2 c. (50 g.) finely ground almond flour
2 tbsp. finely crushed peppermint candies, plus more for sprinkling
Directions:
Directions:
Preheat oven to 325°. Line 2 large baking sheets with parchment.

In a large bowl, using an electric mixer on medium speed, beat butter, salt, peppermint extract, and 1/4 cup powdered sugar until creamy, 1 to 2 minutes. Add all-purpose flour and almond flour and mix on low speed until well-combined.

Scoop level tablespoons (about 20 grams each) dough and roll into balls (you should get about 20). Arrange 1" apart on prepared sheets. Bake cookies until lightly browned on the bottoms, about 15 minutes. Let cool 5 minutes.

In a small bowl, combine peppermints and 1/4 cup powdered sugar. In another small bowl, place remaining 1/4 cup powdered sugar. Working a few at a time, toss cookies in plain sugar to lightly coat. Let cool completely on a wire rack. Roll cookies in peppermint sugar, then sprinkle tops with more peppermints.
Number Of Servings:
Number Of Servings:
20
Preparation Time:
Preparation Time:
5 min

 

 

 

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