Cream Cheese Snowball Cookies
Ingredients:
Ingredients:
- 200g Liberty Lane Cream Cheese
- 115g Ausicow Unsalted Butter
- 180g All Purpose Flour
- 75g Powdered Sugar
- 15g BWY Vanilla Essence
- 5g Sea Salt 100g Pecan (Toasted)
- 50g Dried Cranberries (Chopped)
For Rolling
- 130g Powdered Sugar
Bahan:
材料:
Method:
- Chop pecans finely in a food processor with 10g of powdered sugar.
- Use a standing mixer, cream together cream cheese, powdered sugar and softened butter until smooth. Add in vanilla essence.
- Slowly add in sifter flour and salt, mix until fully incorporated. Fold in chopped pecans and cranberries into cookie dough.
- Use 1 tablespoon cookie scoop and place on a parchment paper. Bake at 165°C for 14 – 17 minutes until edges turns golden brown.
- When cookie is warm, roll into powdered sugar. Once it is fully cooled, roll again to fully coat.
- Store it in an airtight container.
