Light Crispy Snowball Cookies.
You can Cook Light Crispy Snowball Cookies using 8 ingredients and 16 steps. Here is how you achieve that.
Ingredients of Light Crispy Snowball Cookies
- Lets Go Prepare 100 grams of Cake flour.
- It's 80 grams of Unsalted butter (with salt is fine).
- It's 50 grams of Almond flour.
- It's 20 grams of Sugar (powderd sugar or granulated sugar).
- What You needis 10 grams of Milk.
- It's 1 pinch of Salt (if you use unsalted butter).
- Lets Go Prepare of Finishing Touches.
- What You needis 50 grams of Powdered Sugar.
Light Crispy Snowball Cookies instructions
- Measure all ingredients. Leave butter at room temperature to soften. You can use caster sugar as well..
- Combine cake flour and almond flour and sift..
- If it takes time for the butter to soften, cut it into small pieces and microwave. However, be careful not to melt it..
- Stir butter with a whisk until it becomes creamy..
- Add sugar and salt and continue mixing..
- Pour in milk gradually while mixing. Make sure the milk is not too cold or the butter will become hard..
- Mix until it becomes a smooth, creamy consistency..
- Add the sifted flour and almond flour..
- Combine with a rubber spatula. If it looks too hard to mix all at once, you can divide the flour into two to three portions..
- Avoid kneading the mixture with hands as this changes crispness and texture..
- Bring the mixture together..
- Put into a plastic bag and chill in the fridge for approx. 30 minutes..
- Preheat oven to 200℃. Shape 10g portions of the mixture into balls about 2cm in diameter. Turn oven down to 170℃ and bake for 25 minutes..
- Once baked, roll onto powedered sugar to coat while they are still hot. Alternatively you can put the cookies into a plastic bag together with the powdered sugar and shake to coat..
- They are finished. They are nice, crispy snowball and crumble easily..
- You can also sift the powdered sugar to coat instead of rolling. If you don't use the powdered sugar at the end, then increase sugar amount to 30 ～ 40 g..