Indian shortbread cookies fit for tea, a special occasion and...Read More
Cookies that melt in your mouth with every bite. They are delicious without baking but certainly have a crumbly soft and tender texture once baked. A great festive treat.
Snowball cookies are a beautiful treat fit for angels on their clouds. The icing sugar on the outside of the cookies is not mandatory, but it does make them look like little snowballs. For those hardcore vegetarians out there, these babies are eggless. They are absolutely delicious and tender. Few pantry ingredients that make for a very yummy treat.
They travel well and are great as edible gifts. If wrapped well they can last for over a week. When forming the balls, it is helpful to use a tablespoon measure for accuracy, ensuring even baking. The dough might seem tough when rolling it out between your palms and might break, however, use the warmth of your hands to release the oils of the cashews in the dough, binding it together. The dough/rolled balls do not need any resting time and can be immediately baked. You can eat these cookies as it is without baking as they taste moorish however if you are concerned with eating raw flour you can lightly toast it over the pan before mixing the cookie dough.
In reference to the nuts, you could use any nuts in place of the cashews. Almonds, peanuts and pecans work well. I like using cashews as they have a lovely texture and taste not to mention richness.
The pressing point to keep in mind is the baking time as this ensures the texture is either crumbly, soft, crunchy, etc – if they are over baked, they will become very hard, so be sure to test one out before you put the entire batch into the oven. Happy Baking!
- Sauté pan
- Food processor
- Mixing bowl
- Electric beater/Wooden spoon
- Baking tray
- Cling film
- Baking paper
- ½ cup Butter
- 2½ cup Caster sugar
- 1 tsp Vanilla
- 1 cup Flour
- 1 cup Cashew nuts
- ¾ cup Icing sugar
- Toast the cashews until the aroma hits the air. Do not let them colour as this will affect the colour of the cookies once baked.
- Once cooled, pulse the cashews in a food processor until coarse in texture.
- In a bowl, cream together the butter and sugar until pale and fluffy. Add the vanilla and beat again.
- Add the flour and cashews and mix again until a dough forms. Wrap in cling film and place in the fridge to chill for at least 30 minutes.
- Preheat oven to 180°C. Line a baking tray with foil and set aside.
- Using a tablespoon as a measurement, form balls of the chilled dough using the palms of your hands. Place on the lined tray and bake for 12–14 minutes, or until they are dry to the touch and cracked lightly on top.
- Once cooled, roll in icing sugar and serve.
> It is best not to rest the dough for too long as the cookies could deflate while baking.
> Do not over bake these cookies as they will color and crack too much on the top.
> If storing these cookies for a long period of time, do not roll the baked cookies in icing sugar.
> Always store in an airtight container.