Strawberry Snowballs

Votes: 1

Time: 1 hour 55 minutes
Complexity: easily
Servings: 24

Nutritional value per serving:

Calories 136, total fat 8 G., saturated fats 5 G., proteins 1 G., carbohydrates 16 G., fiber 0 G., cholesterol 20 mg, sodium 21 mg, sugar 8 G.

"I love enjoying a couple of these pink cookies with a cup of tea. I make the pink sprinkles by mixing crushed freeze-dried strawberries with powdered sugar. If you prefer a lighter cookie, make them smaller." - Kardea Brown

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cookie

220 g unsalted butter, softened
0.5 cup powdered sugar
1 tsp vanilla extract
2 cups premium flour
1/4 teaspoon coarse salt

Strawberry powdered sugar

2 bags of freeze-dried strawberries (30 grams each)
1 cup powdered sugar

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, powdered sugar, dried strawberries

Cooking the dish according to the recipe:

Cookie:

Using a mixer on medium speed, beat the butter and powdered sugar until creamy. Add the vanilla extract. Combine the flour and salt in a medium bowl, then add to the butter mixture and beat until smooth. Refrigerate for 30 minutes.
Preheat oven to 175°C.

Form the dough into 2.5 cm (1 in) balls and place them 2 inches (5 cm) apart on parchment-lined baking sheets. Bake until golden brown on the bottom, 13-15 minutes.
Strawberry powdered sugar:

Meanwhile, puree the freeze-dried strawberries in a food processor until they turn into a powder. Add the powdered sugar and mix.
Roll the warm cookies in strawberry powdered sugar and transfer to a wire rack to cool. Roll them again in strawberry powdered sugar if you want a thicker coating.