Made with Nestle hot white chocolate mix, cream cheese, almond and spelt flour, these snowball cookies, also known as Russian tea cookies, will make a festive addition to any cookie platter or a great gift for anyone who loves cookies. Do not allow these cookies to get too brown. It's better to under cook them than to overcook them. If desired, re-roll cookies in powdered sugar for an extra sweet touch. Thank you, Kris, for sharing the recipe.
- 40 g Unsalted butter, softened
- 100 g 4% Cream cheese, softened
- 90 g White hot cocoa mix (I used NESTLÉ)
- 4 packet NuNaturals white stevia powder
- 5 drop Vanilla flavoured liquid stevia
- 120 g Refined white spelt flour
- 100 g Blanched almond flour
- 1/4 tsp salt
- Additional powdered sugar for rolling
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- In large mixing bowl, cream together butter, and cream cheese. Mix until smooth. Add white hot cocoa mix and stevia powder. Stir in vanilla flavoured stevia.
- In small bowl, combine refined spelt flour, almond flour and salt, gradually add to butter mixture. Mix until flour is fully combined. Cover with a plastic film and chill for at least one hour or overnight.
- Preheat oven to 175C/350F. Line two baking sheets with parchment paper. Roll the cookie dough into 1-inch balls and place them on the prepared baking sheets.
Bake for 12-14 minutes or until bottoms are lightly browned. Cookies will not brown on top.
- Remove immediately to wire racks to cool for 5 minutes, then roll in powdered sugar. Cool completely on wire racks. If desired, reroll cookies in powdered sugar.
