Low fat snowball cookies I hear you say? But of course! These snowballs are low in saturated fat and are unbelievably scrumptious! Once you taste them you will never try a different recipe for snowball cookies EVER again!
These cookies are also the traditional ‘kourabiethes’ we make back home during Christmas BUT this recipe is a family tradition! I have tried finding a similar recipe but I couldn’t so far so they are extra special. A week before Christmas we used to gather in the kitchen (mainly the female members of the family) and baked an army of cookies to share with the rest of the family. Aunts, uncles, cousins, neighbours (neighbours in Cyprus, when you live in a village like I used to, are part of the family).
I really don’t know if my mum invented this recipe as she can’t remember-she says!- but these cookies are just divine! For this recipe only some butter is used and I honestly think that can be excluded as well, and the main fat used is shortening (i.e Trex or Crisco). No eggs and surely nothing fancy! And another special-secret- ingredient is brandy as it gives the cookie an inviting aroma without it being boozy, of course!
Right, lets get baking my darlings!
INGREDIENTS
Yields around 30 cookies
175gr shortening
125gr unsalted butter
100gr sugar
30ml brandy
vanilla
500gr plain flour
1tsp baking powder
Pinch of salt
100gr blanched almonds toasted
200gr icing sugar for dusting
INSTRUCTIONS
Step 1
Blanch ( please find step by step instructions how to blanch almonds here) and toast the almonds. To toast the almonds:
- Preheat oven at 180º
- Place nuts in a single layer in an un-greased shallow pan.
- Bake 5 to 10 minutes or until they are golden brown. A toasted nut may look more golden than brown. They will continue to brown slightly after they’re removed from the oven. Stir once or twice or shake the pan during toasting to aid in even browning.
- Remove from pan to cool.
- Chop nuts to desired size. Usually not to big or too small chunks are ideal.
Step 2
In a bowl mix together the butter, shortening, sugar, vanilla and a pinch of salt. Add the brandy too.Mix together with a mixer or my hand.
Step 3
Add the flour and baking powder. Mix well together to create a dough. Mix in the chopped almonds too and mix once more.
Step 4
Place parchment paper on a tray. Shape the cookies in any shape you prefer and place on the paper.
Step 5
Bake in a preheated oven at 190º for 15-20 minutes.
Step 6
Remove from the oven and cool just enough to handle them. In a plate add the icing sugar and one by one cover the cookies with the sugar shaking any excess.
♥ This version of snowball cookies is considered low fat only in comparison to the other versions where only full fat butter is used.
You can omit the butter completely and substitute it with shortening to have dairy free cookies!
I wouldn’t advise using cookie cutters for this dough as the almonds would make it really difficult to have a clear shape. You can by all means though omit the almonds!
Happy baking lovely people! I really hope you enjoy the recipe and please tag me on my Instagram #greekfoodalchemist with any photos! Please comment below also for any comments or questions!
Merry Christmas!
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