Special Equipment: Mixer (with paddle attachment), Microplane, Parchment or Silicone Baking Mat, 1/2 Sheet Pan & Cooling Rack, Fine Mesh Sieve, 1oz Scoop, Blender, Pot with lid
Serves: 55 – 1oz Cookies
Ingredients
Lemon Cardamom Snowball Cookies
- 18 Oz All-Purpose Flour
- 6 Teaspoon Ground Cardamom
- 4 1/2 Teaspoon Baking Powder
- 2 Teaspoon Fine Sea Salt
- 2 Cup Confectioner Sugar
- 12 Each Lemon Zest
- 12 Oz Unsalted Butter
- 3 Cup Granulated Sugar
- 6 Each Whole Eggs
- 2 1/4 Teaspoon Vanilla Extract
Sesame Nog
- 1/3 Cup Basmati Rice
- 3 Cup Water
- 1 Each Cinnamon Stick
- 3 Cup Almond Milk
- 1/4 Cup Granulated Sugar
- 2 Tablespoon Soom Tahini
- 1/4 Teaspoon Fine Sea Salt
- 1 1/2 Teaspoon Vanilla Extract
- 1/4 tsp Ground Cardamom
- 1 Each Nutmeg
I wanted to share one of my traditions with you all and to me nothing evokes that holiday feeling more than baking cookies and drinking eggnog with loved ones. Ok, you need the Christmas Carols too! These grown up snowball cookies are crisp on the outside but soft & “cakey” on the inside and I promise they will become a family favorite for years to come. They pair perfectly with the sesame nog and the kids can cheers right along with you. Trust me on this you’ll never go back to the overly sweet and heavy cream laden nog of Christmas pasts!
Method:
Lemon Cardamom Snowball Cookies
- Preheat oven to 350 F
- In a bowl, whisk together sifted AP flour, cardamon, baking powder, salt, and lemon zest and set aside
- Sift the powder sugar into another bowl and set aside
- Using a mixer with the paddle attachment, cream butter & granulated sugar
- Add eggs 1 by 1
- Add vanilla – Add dry ingredients in thirds – beat until just incorporated
- Scoop into balls roll in powder sugar, & chill
- Bake (cookies don’t get color just puffed & cracked look)
- 12-14 mins turn the pan halfway through
Sesame Nog
- Rinse rice 3 times; drain with a small fine wire-mesh strainer
- In a medium pot, add rice & water
- Bring to a boil & add cinnamon stick.
- Reduce to a low simmer; cover, & cook for 25 minutes. Or until the rice is overcooked & mushy
- Once cooked discard cinnamon stick & add into a blender
- Add almond milk, sugar, tahini, vanilla, salt & cardamom. Puree until smooth
- Serve right from the blender or chill to warm at a later time
- Garnish with a cinnamon stick, & grated nutmeg
