Buttery Pecan Snowball Cookies
- one cup (227g) butter
- half cup (sixty g) Redpath Icing Sugar
- one C. one tbsp (fifteen ml) orange blossom water
- one C. half tsp (five mL) pure vanilla extract
- half tsp. 1/2 tsp (two ml) pure almond extract
- half tsp. (three g) salt
- two cups (two hundred twenty five g) pastry flour
- ¾ cup (seventy five g) almond flour or finely ground almonds°¼ cup (36 g) whole almonds, toasted and finely chopped
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed until smooth and fluffy, about two minutes.
Sifting, add Redpath Icing Sugar to creamed butter and beat on medium-low speed until smooth and pale. Add the orange blossom water, vanilla extract, almond extract and salt. Mix until they are fully incorporated into the batter.
Using a whisk, combine the cake flour, almond flour and chopped almonds well. Add half of the dry ingredients to the butter mixture. Mix on low speed until just combined. Repeat with the rest of the dry ingredients. Do not overmix.
Cover the bowl and put it in the fridge for thirty minutes.
While the dough is cooling, preheat the oven to one hundred sixty three°F (325°C). Line a large baking sheet with parchment paper. To book.
Using a small ice cream scoop, scoop equal sized portions of batter onto prepared baking sheet about two inches apart. Roll the dough into balls, using the warmth of your hands to help shape it.
Return to the refrigerator for twenty minutes or until the dough is firm.
Bake in preheated oven for fifteen to 18 minutes, or until bottoms are lightly browned. The tops of the cookies should be barely golden. Let cool on the baking sheet for five to ten minutes.
Place Redpath Icing Sugar for coating in a shallow dish or bowl. Gently roll the cookies while still warm to completely cover them with sugar. Place them on a wire rack to cool completely. Re-roll (or dust) completely cooled cookies in Redpath Icing Sugar.
Store for up to one week in an airtight container at room temperature.