Ingredients
- 250 g Lurpak cow milk butter
- 60 g icing sugar
- 580 g soft flour
- 20 ml brandy (or liquor of your preference)
- 20 ml flower water (optionally)
In case your flour is dried, you may need to add 20 ml seed oil
Method
In a mixer’s bowl beat with the whisk attachment, the butter, which is at room temperature, along with icing sugar on medium speed for about 5 minutes. Beat until it gets a creamy consistency.
After shifting the whisk with the paddle attachment, add the rest of the ingredients (optionally, at this stage you may add 100 g roasted almond chunks if you wish) and stir at medium speed, until it forms into a crumbled dough.
This would take for sure 5 minutes stirring. In case the mixture does not get the doughy consistency, add seed oil and continue mixing for 2 minutes. The end result of the process is a crumbled dough, which has to be kneaded by hand, in order to be perfect!
Mold the dough into balls and with your thumb make a small pit in the center of each cookie. Line a baking pan with a sheet of parchment paper and place the cookies on it. Bake in a preheated oven at 200 C for about 16-20 minutes, according to your liking.
When the cookies are fresh from the oven, drizzle a bit of flower water over the cookies and then dust with a thin layer of icing sugar. When the cookies are cool enough, dust more icing sugar over the surface of the snowball cookies.
