These sugared cookie balls look like Mexican wedding cakes but have a texture similar to macarons with added festive fruit.

Cranberry Christmas Balls

By Sue Lau | Palatable Pastime

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Welcome back to the final day of Christmas Cookies Week. I had meant to post this the other day but life imploded. As it does sometimes. But I have been so excited about this cookie that I didn’t want you to miss out.

It comes from Francois Payard’s book “Payard Cookies” which I have been marvelling over for awhile now and adapted for publication here. The whole book is chock full of fab recipes. Bill  and I were both sure we wanted this as part of our holidays. See it there on the lower right of the cover? You can see how it tempted.

The recipe did need a little tinkering, and I have the version that worked  for me posted here. Sometimes that sort of thing happens and you have to wiggle around inside of a recipe a little bit to get it to fit, like a new pair of shoes.

Personally, I had expected these to be more like Mexican Wedding Cakes, except with fruit. But you know, the ingredients are so very much like what is used in macarons that yes, they do taste like macarons, except the fruitiness is inside instead of sandwiched between.

And oh my lord how I love macarons. So this ends up being one of the contenders for best cookie of the season in my home. Although I love the candied ginger shortbread too (don’t worry, they are on the way) and also the date bars for Sunday this week. Those are probably the best I have tasted- much brighter  and more suitable for the holiday than the original inception.

Cranberry Christmas Balls

• Servings: 36
• Time: 1hr
• Difficulty: moderate
• Print

Allow additional time to chill  dough.

Ingredients:

• 3 cups almond flour
• 1-1/4 cups granulated sugar
• 3/4 cup egg whites
• 6 tablespoons finely chopped candied orange peel
• 5 tablespoons dried cranberries (craisins), finely chopped
• 1 tablespoon finely chopped candied ginger
• confectioner’s sugar (as needed, about 1 cup)

Method:

1. Stir together the almond flour, granulated sugar, egg whites, orange peel and ginger; place in a food processor and pulse  until smooth.
2. Add cranberries and pulse 1-2 times more, just to blend.
3. Refrigerate dough for about an hour.
4. Preheat oven to 350°F.
5. Make balls of dough using a small cookie scoop and rolling them in confectioner’s sugar; place sugared dough on a silpat or parchment lined baking sheet a couple inches apart.
6. Bake 12-15 minutes or until barely golden.
7. Cool completely on baking sheets before storing in an airtight container.

From the kitchen of palatablepastime.com

Christmas Cookies Week

Join us each day this week for delicious cookie recipes!

• • 12 Days of Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
  • Alex’s Double Chocolate White Chip Cookies by Family Around the Table
  • Chocolate Mint Chip Cookies by Kate’s Recipe Box
  • Cranberry Christmas Balls by Palatable Pastime
  • Cranberry Orange Shortbread Cookies by Making Miracles
  • Double Chocolate Port and Caramel Cookies by Making the Most of Naptime
  • Gingerbread Bars by The Freshman Cook
  • Gingerbread Cookies by A Kitchen Hoor’s Adventures
  • Gingersnap Truffles by Frugal Pantry
  • Almond Snickerdoodles by A Day in the Life on the Farm
  • Mocha Crinkle Cookies by Culinary Adventures with Camilla
  • Toffee Chocolate Chip Oatmeal Cookies by House of Nash Eats