My adventures in raw and vegan dessert and the occasional savory recipe creation!
Saturday, December 4, 2010
"Ok snow...as much as a mess that you make of the roads and make my driving to and from places twice as long, I have to admit you are awfully pretty." This is was what I was saying to myself last night as what was supposed to be a 25 minute drive took an hour and a half...not much to do to amuse myself but stare at the snow and make sure I didn't hit the break lights in front of me. It was a powdery light snow, almost as if God was taking powdered sugar and dusting it over Minnesota with a sifter. Which lead me to thinking, why not make some snow inspired cookies when I finally arrived home? Nothing could be better on a cold snowy night than warming up the kitchen with the oven while baking cookies as well as taking in their heavenly aromas. Russian tea cakes seemed like the perfect powdered sugar cookie to make, but I am not one to go by the books or tradition, so I made almond snowballs instead. I swapped the walnuts for sliced toasted almonds and added a bit of almond extract as well. The delicate scent of almond filled my kitchen and reminded me of cookies and desserts my Mom used to make, because her favorite flavor has always been almond. When I finally sampled them they were delicious! I loved the new almond twist to the classic cookie, so light and it paired perfectly with the delicate buttery cookie! And of course how can you go wrong with something dusted with powdered sugar this time of the year? If you are a fan of Russian tea cakes, you must try these!
Makes 2 dozen
2 sticks Earth Balance vegan butter, at room temperature
1 Tbsp pure vanilla extract
2 tsp almond extract
1/2 cup powdered sugar, plus more for rolling cookies
2 cups whole wheat pastry flour
1/2 teaspoon sea salt
1 cup sliced toasted almonds
First, cream butter in a large mixing bowl, beat in the vanilla and almond extracts, then slowly add the 1/2 cup confectioners' sugar, and beat until light and fluffy. Add the flour and sea salt to the mixture, and mix until well combined, then add the almonds and mix well. Chill in the fridge until cold. To bake, heat the oven to 325 degrees with the rack set at the center position. Line 2 baking sheets with parchment. Form the dough into 1-inch balls and place 2 inches apart on prepared baking sheets. Bake for 10-13 minutes, or until very lightly browned. Remove the cookies from the baking sheets and roll in powdered sugar while still hot. Cool on wire racks and roll cookies again in powdered sugar again when completely cool.