We can’t take the credit for this Almond-Apricot Snowballs recipe. It comes compliments of CanolaInfo. They know how to swap out solid fats like butter and replace them with oil, and on their website, they even have atip sheet for making the switch.
- 2¼ cups all-purpose flour 560 mL
- 1 cup granulated sugar 250 mL
- 3 tablespoons cornstarch 45 mL
- 1/4 teaspoon salt 1 mL
- 3/4 cup canola oil 175 mL
- 2 tablespoons water 30 mL
- 1 teaspoon almond extract 5 mL
- 1 teaspoon vanilla extract 5 mL
- 1/2 cup sliced almonds, chopped 125 mL
- 1/2 cup finely chopped dried apricots 125 mL
- 1¾ cups confectioners’ sugar, for rolling 425 mL
1. Preheat oven to 350°F (180°C).
2. In medium bowl, combine flour, sugar, cornstarch and salt until completely combined. Add canola oil and beat until well combined Add water, almond and vanilla extract. Mix. Stir in almonds and dried apricots.
3. Scoop batter with small ice cream scooper, melon baller or spoon, making all same size. Place them on un-greased baking sheet about 1 inch (2.5 cm) apart.
4. Bake cookies about 12 to 15 minutes or until just set. Cool on baking sheet for 2 minutes and then transfer to wire rack until just warm.
5. Pour confectioners’ sugar into bowl. While cookies are still warm, but not hot, roll in confectioners’ sugar. It will adhere slightly to cookies, making them look like snowballs. Return cookies to wire rack and when totally cooled, roll in confectioners’ sugar again. Store in air-tight container for up to five days. Tip: Roll the cookies in the second coating of confectioner’s sugar right before serving.
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