Buttery Pecan Snowball Cookies

Ingredients :

• 1 cup (227g) butter
• ½ cup (60g) Redpath® Icing Sugar
• 1 C. 1 tbsp (15 ml) orange blossom water
• 1 C. half tsp (5 mL) pure vanilla extract
• ½ tsp. half tsp (2 ml) pure almond extract
• ½ tsp. (3g) salt
• 2 cups (224 g) pastry flour
• ¾ cup (75 g) almond flour or finely floor almonds
• ¼ cup (36 g) entire almonds, toasted and finely chopped

Method

Step 1
In the bowl of a stand mixer geared up with the paddle attachment, cream the butter on medium pace till easy and fluffy, about two minutes.

2nd step
Sifting, add Redpath® Icing Sugar to creamed butter and beat on medium-low pace till easy and pale. Add the orange blossom water, vanilla extract, almond extract and salt. Mix till they are completely included into the batter.

Step 3
Using a whisk, mix the cake flour, almond flour and chopped almonds well. Add 1/2 of the dry elements to the butter mixture. Mix on low velocity till simply combined. Repeat with the relaxation of the dry ingredients. Do now not overmix.

Step 4
Cover the bowl and put it in the fridge for 30 minutes.

Step 5
While the dough is cooling, preheat the oven to 163°F (325°C). Line a massive baking sheet with parchment paper. To book.

Step 6
Using a small ice cream scoop, scoop equal sized parts of batter onto organized baking sheet about two inches apart. Roll the dough into balls, the usage of the heat of your fingers to assist structure it.

Step 7
Return to the fridge for 20 minutes or till the dough is firm.

Step 8
Bake in preheated oven for 15 to 18 minutes, or till bottoms are gently browned. The tops of the cookies must be barely golden. Let cool on the baking sheet for 5 to 10 minutes.

Step 9
Place Redpath® Icing Sugar for coating in a shallow dish or bowl. Gently roll the cookies whilst nevertheless heat to totally cowl them with sugar. Place them on a wire rack to cool completely. Re-roll (or dust) totally cooled cookies in Redpath® Icing Sugar.

Store for up to 1 week in an hermetic container at room temperature.

Enjoy!

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