Snowball Cookies

Directions

1. Preheat the oven to 350˚F and line 2 cookie trays with parchment paper. Set aside.
2. In a stand mixer, beat the butter (or non-dairy alternative) and sifted icing sugar until soft and fluffy. Add the vanilla extract; almond extract and mix again until fully combined. If you don’t have a mixer, simply use a wooden spoon to beat the butter and sugar together until soft and fluffy. It will work just as well but just takes a little longer.
3. Add the chocolate chips and stir until evenly mixed throughout the batter.
4. In a medium size bowl, mix together the white flour; almond flour and salt. With the mixer on a slow speed add the flour mixture half a cup at a time until all the dry mixture is fully incorporated into the butter mixture. Do not over mix.
5. Using a tablespoon size measure (or cookie scoop) scoop out batter and shape into ball shapes. Place these onto the lined trays – do not flatten – and bake in the oven for 12 to 15 minutes until slightly golden around the edges.
6. Remove from the oven and allow to cool for about 5 minutes before liberally dusting the cookies with the remaining icing sugar to create the ‘snow’ effect. Move the cookies to a wire rack to cool further.