Heather NolanCreated by Heather Nolan

"Similar to a Russian Tea Cake, these cookies have a hidden chocolate surprise.

Adding edible glitter to the rolling sugar makes these stand out on any Holiday cookie tray."




Makes 24 Cookies

1 cup (250 g) unsalted butter at room temperature

1/2 cup (125 mL) icing (confectioner's) sugar

1 tsp (5 mL) pure vanilla extract

1 tsp (5 mL) almond extract

1 cup (250 mL) ground blanched almonds

2 cups (500 mL) all-purpose flour

24 small milk chocolate balls (the ones wrapped in foil work perfectly for this, unwrapped of course)

3/4 (175 mL) cup icing sugar

2 tbsp (1 small jar) edible glitter (available at cake decorating stores)

In a stand mixer, or using a hand mixer, cream butter and add in the 1/2 cup of icing sugar.  Mix well until light and fluffy. Add in vanilla and almond extracts, ground almonds and flour.  Continue beating until a soft dough comes together.

Wrap dough in plastic wrap and set in fridge for 1/2 an hour. Once the dough has chilled, divide into 24 equal portions, rolling each portion into a ball.  Using your thumb, make a hole to insert the chocolate ball.  Squeeze the hole closed and roll again so that you have a ball, which should be close to the size of a donut hole or a golf ball.  Continue with the remaining dough, placing balls on parchment lined cookie sheets.

Bake on the middle rack of a preheated 350 degree oven for 15-18 minutes, or until the bottoms are just golden brown.

While the cookies are baking, mix the 3/4 cup of icing sugar and the edible glitter in a pie plate.  Once the cookies have been out of the oven for five minutes, roll each cookie in the sugar and place on a cooling rack.  Once the cookies are cooled, roll them in the sugar again.

These cookies freeze great, and can be stored in an air-tight container on the counter for at least a week.

For more of Heather's tasty creations visit her blog at

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