Almond Glitter Ball Cookies

Almond Glitter Ball Cookies

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I was looking to find a use for the blue sanding sugar taking up space in our storeroom.  I was also looking for a way to repurpose some boxes gingerbread man cookie cutters came in.  These perfectly useful things had been sitting around for years.  Frankly, I was tired of looking at them. 

At times like these I turn to Pinterest for inspiration.  There I found a recipe for Martha Stewart's Gingered Glitter Balls.  I was intrigued. The recipe called for rolling a butter cookie in sanding sugar, baking the balls and then glueing 2 halves together with a gingered frosting.  The result is something like a miniture disco ball.

I am impatient and I wanted to actually be able to try these for myself; so I adapted the idea to what I had in my gluten free pantry.  The result is an almond cookie, that send shivers down your spine as you enjoy.  Divine, delicious and decadent.

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 tsp water
  • 1 cup Almond Flour
  • 1 package ouf our gluten free Butter Cookie Mix or your own favorite recipe
  • Sanding sugar, in assorted colors
  • Buttercream frosting

Almond Glitter Ball Cookies

Total Time: 45 minutes
Yield: 4 servings
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Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 tsp water
  • 1 cup Almond Flour
  • 1 package ouf our gluten free Butter Cookie Mix or your own favorite recipe
  • Sanding sugar, in assorted colors
  • Buttercream frosting

Instructions

  • 1

    Use this mix or buy our easy to use Glitter Ball Kit

  • 2

    Preheat oven to 350 degrees. Cream Butter with water and fold into Almond Flour and Cookie Mix. Shape into 3/4-inch balls. Chill the dough if you find it too sticky to work with. Place sanding sugar in shallow bowls. Roll each ball in sanding sugar, and place on parchment-lined baking sheets, spacing 1 inch apart.

  • 3

    Bake,for 10 minutes. Rotate sheets to different racks and turn around. Bake for another 5 minutes or until cookies begin to get golden brown. Remove and let cool completely. Glue two halves with just enough Buttercream frosting to allow them to stick together.

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