Ingredients
- 500 g soft flour
- 250 g Lurpak cow milk butter
- 100 g icing sugar
- 100 g almond powder
- 50 ml sesame oil or seed oil
- 50 ml fresh orange juice
- 20 ml brandy
- 2 medium egg yolks
- 1 vanilla vial
- zest of 1 organic unwaxed orange
For garnishing
- 500 g icing sugar
- flower water or rose water
Method
In a mixer’s bowl, add the butter and icing sugar, and using the whisk attachment, beat at medium to high speed until light and fluffy.
Right after, add the sesame oil, while mixing constantly.
After shifting the whisk with the paddle attachment, add the rest of the ingredients, and beat at medium speed until the mixture turns into a dough.
When the dough is ready, mold it into balls of your preference, and with your thumb make a small pit in the center of each cookie. This tip ensures the cookies will bake evenly, and they will also keep more icing sugar on top.
Arrange the cookies in a baking pan lined with parchment paper, and bake in a preheated oven, on the middle oven rack, at 180 C fan, for about 22-25 minutes.
When the cookies are fresh from the oven and still hot, transfer one by one to another baking pan lined with a layer of icing sugar.
Let the snowball cookies cool, and then drizzle a bit of rose water and dust generously with icing sugar.
