If you could only have one cookie during the holidays then we would choose these. With a fabulous melt in the mouth texture they are a winner at any gathering. Sweet, delicate and a little bit ‘fancy’ you have to try them.
- 3/4 cup Butter or non-dairy alternative
- 1/2 cup Anita's Organic Icing Sugar, sifted
- 1 tsp Vanilla extract
- 1/2 tsp Almond extract
- 3/4 cup Anita's Organic Chocolate Chips
- 1 1/4 cup Anita's Organic All Purpose White Flour
- 1/2 cup Anita's Organic Almond Flour
- 1/4 tsp Salt
- 1/4 cup Anita’s Organic Icing Sugar (for dusting)
Preheat the oven to 350˚F and line 2 cookie trays with parchment paper. Set aside.
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.
Add the chocolate chips and stir until evenly mixed throughout the batter.
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.
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.
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.