These delightful cookies, reminiscent of miniature snowballs, are a traditional treat often enjoyed during Mexican celebrations. Their texture is a unique and pleasing cross between a classic shortbread and a soft cake, offering a light, melt-in-your-mouth crumbly sensation. Perfect for a small indulgence, these cookies are an ideal size for children or for sharing among friends and family.
The addition of rosewater, while optional, is highly recommended as it imparts a delicate and beautiful floral note that elevates the overall flavor profile. For the best results, ensure that the butter and cream cheese are softened to room temperature before you begin mixing. Feel free to experiment with different nuts; while the recipe calls for chopped almonds, walnuts or pecans make equally delicious substitutes.
If you don't have powdered erythritol readily available, you can easily create your own by blending granulated erythritol (or your preferred sweetener) in a blender or food processor until it reaches a powdered consistency. Be sure to allow the powder to settle before opening the container to avoid a cloud of sweetener. Naturally gluten-free, this recipe can also be adapted to be vegan.
Simply substitute the butter with coconut oil or another plant-based alternative. Omit the egg and replace it with a vegan egg replacement or a flax egg for a similar binding effect. Once the cookies have cooled completely, store them in an airtight container at room temperature or in the refrigerator.
It's worth noting that moisture may cause the powdered erythritol coating to become slightly patchy over time. This is a normal occurrence and can be easily remedied by simply re-rolling the cookies in more powdered sweetener before serving, ensuring they look as delightful as they taste.
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