Last weekend was my hubby’s birthday. We celebrated with friends, hockey, dinner, and a homemade dessert. Instead of cake, I decided to make a few cookies that would be very cake-like in sweetness. I attempted to make my grandma’s snowball cookies, which are dense, round, bite-size sweet cookies. I switched up some of the flour and sugar, popped them in the oven, and accidentally melted the snowballs. Oops!
But luckily, sometimes recipe experiments and “failures” turn out to taste even better than expected – a nice lesson to take away into other aspects of life as well 🙂
These came out light, sweet, and a bit like a sugar or shortbread cookie, but just different enough to be special for a birthday. The secret weapon here is cashew meal/flour to give it a uniquely delicious flavor.
Melted Snowball Sugar Cookies:
1 cup earth balance or other vegan butter
10 tbsp organic evaporated cane sugar aka powdered sugar
2 tsp pure vanilla extract
1/4 tsp salt
1 1/2 cups cashew meal/flour
1/2 cup all-purpose gluten free flour (I used Bob’s Red mill)
Preheat oven to 375 degrees. Cream together butter and sugar with and electric mixer. Add in other ingredients and mix until smooth and creamy. Roll into 1 inch balls and place on greased or parchment lined cookie sheet. As they bake, they will “melt” and become cookie shaped.Bake for 12-15 minutes until bottoms turn slightly brown, but tops are still soft.  Let them cool for 20 minutes to harden more and remove from pan.Â
Enjoy these sweet and delicate sugar cookies!
Peace and Love,
Jessi
