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Cranberry Christmas Balls

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

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.
Cranberry Christmas Balls
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

Cranberry Christmas Balls

  • Servings: 36
  • Difficulty: moderate
  • Print

Cranberry Christmas Balls
Allow additional time to chill  dough.

Ingredients:

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


Cranberry Christmas Balls

Christmas Cookies Week 2017

Christmas Cookies Week

Join us each day this week for delicious cookie recipes!

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