These cookies are great for cookie exchanges because they freeze very well and also last at least two weeks in an airtight tin on the counter, making them a good shipping option too.
My Chocolate Snowballs
Makes 24 Cookies
1 cup (250 g) unsalted butter at room temperature
1/2 cup (125 mL) icing (confectioner's) sugar
1 tsp (5 mL) pure vanilla extract
1 tsp (5 mL) almond extract
1 cup (250 mL) ground blanched almonds
2 cups (500 mL) all-purpose flour
24 small milk chocolate balls (the ones wrapped in foil work perfectly for this, unwrapped of course)
3/4 (175 mL) cup icing sugar
2 tbsp (1 small jar) edible glitter (available at cake decorating stores)
In a stand mixer, or using a hand mixer, cream butter and add in the 1/2 cup of icing sugar. Mix well until light and fluffy. Add in vanilla and almond extracts, ground almonds and flour. Continue beating until a soft dough comes together. Wrap dough in plastic wrap and set in fridge for 1/2 an hour. Once the dough has chilled, divide into 24 equal portions, rolling each portion into a ball. Using your thumb, make a hole to insert the chocolate ball. Squeeze the hole closed and roll again so that you have a ball, which should be close to the size of a donut hole or a golf ball. Continue with the remaining dough, placing balls on parchment lined cookie sheets. Bake on the middle rack of a preheated 350 degree oven for 15-18 minutes, or until the bottoms are just golden brown.
While the cookies are baking, mix the 3/4 cup of icing sugar and the edible glitter in a pie plate. Once the cookies have been out of the oven for five minutes, roll each cookie in the sugar and place on a cooling rack. Once the cookies are cooled, roll them in the sugar again. These cookies freeze great, and can be stored in an air-tight container on the counter for at least a week.
What cookies do you make strictly for the Holiday season? Do you host a Holiday Cookie Exchanges? If so, do you do any fun things that make yours stand out from the rest?