Almond Apricot Snowballs
- 2 1/4 cups all-purpose flour 560 mL
- 1 cup granulated sugar 250 mL
- 3 Tbsp cornstarch 45 mL
- 1/4 tsp salt 1 mL
- 3/4 cup canola oil 175 mL
- 2 Tbsp water 30 mL
- 1 tsp almond extract 5 mL
- 1 tsp vanilla extract 5 mL
- 1/2 cup sliced almonds, chopped 125 mL
- 1/2 cup finely chopped dried apricots 125 mL
- 1 3/4 cups confectioners sugar, for rolling 425 mL
- 1. Preheat oven to 350 °F (180 °C).
- 2. In medium bowl, combine flour, sugar, cornstarch and salt until completely combined. Add canola oil and beat until well combined Add water, almond and vanilla extract. Mix. Stir in almonds and dried apricots.
- 3. Scoop batter with small ice cream scooper, melon baller or spoon, making all same size. Place them on ungreased baking sheet about 1 inch (2.5 cm) apart.
- 4. Bake cookies about 12 to 15 minutes or until just set. Cool on baking sheet for 2 minutes and then transfer to wire rack until just warm.
- 5. Pour confectioners sugar into bowl. While cookies are still warm, but not hot, roll in confectioners sugar. It will adhere slightly to cookies, making them look like snowballs. Return cookies to wire rack and when totally cooled, roll in confectioners sugar again. Store in air-tight container for up to five days.
- Tip: Roll the cookies in the second coating of confectioners sugar right before serving.
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