Scented with Orange Blossom Water
1/2 stick of unsalted butter
1/4 cup powdered sugar
pinch of salt
1 1/2 cups + 1 tbsp white flour, sifted
1 teaspoon baking powder
1 tbsp milk
jam of your choice
unsweetened, shredded coconut
For the Glaze:
1 cup powdered sugar
1 tablespoon orange blossom water (a Moroccan favorite) or milk
Preheat oven to 400˚ F
Cream the butter and sugar with the pinch of salt. Add the egg with a little flour and mix well.
Stir in the milk and add the rest of the flour and baking powder. Mix to a fairly stiff dough. Add more milk if needed.
Divide dough into balls about the size of cherries. Make an even number.
Place on parchment paper-lined cookie trays, leaving a bit of space between the cookies. Press down a little.
Bake for 8 to 10 minutes, until very lightly golden brown. Remove from tray and allow to cool completely.
When the cookies cool, sandwich equal sized cookies together with the jam.
Let the cookies rest for about half an hour.
Now, make the glaze. Combine the powdered sugar with enough orange blossom water or milk to make a runny glaze in which to dip the snowballs.
Place shredded coconut in another bowl.
One by one, dip the snowball cookie in the glaze and allow extra glaze to drip off.
Next, roll the cookie in the coconut.
Set aside on parchment paper to dry.
Continue this process for all the cookies.
Recipe adapted from christinascucina.com