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.
- 1/2 cup butter, softened
- 1 tbsp Apple, Grape, Cranberry or Orange juice
- 1 package of our regular or gluten free Butter Cookie Mix or your own favorite recipe
- Sanding Sugar in assorted colors (you can also use sprinkles or crushed candy, the result just wont be as glittery)
- Buttercream Frosting
Preheat oven to 350 degrees. Cream Butter with water and fold into and Butter 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.
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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