Snowball Cookies

As I am writing this post, we are watching one of our favorite movies, ELF. I have been thinking of
this movie ever since we made our Snowball Cookies the other day. When ever I think about snowballs I think the ultimate snowball fight scene from the movie, Elf.

http://www.youtube.com/watch?v=cbQZ8GK2usU

Growing up I had a number of snowball fights with my brother and the other neighbors. For some reason, my brothers and there friends were always ganging up on me. Back then I could have used a buddy like Buddy.

I love this picture because these Snowball cookies look just like real snowballs ready for their next fight. Most Snowball Cookie recipes have almonds in them but I did find one recipe without nuts from The Food Allergy Mama for her Russian Teacake recipe. These are pretty good but I did have trouble getting them to clump together so I added 2 T of rice milk to the mixture. It did change the texture and the taste a bit but I found that I liked them better because they were not dry like some other recipes. These cookies didn't last long in our house so I guess that is a YES vote for us!

DAIRY, EGG AND NUT FREE SNOWBALL COOKIES

1 c.    Dairy free margarine

½ c. Powdered sugar

1 1/2 tsp. Vanilla

2 ¼ c. All purpose flour

¼ tsp. Salt
2 T.  Rice milk

1 c.   Powdered sugar (for rolling)

Preheat oven to 400 degrees and line a baking sheet with parchment paper. This is important so the bottoms don't get burned.

Using a mixer fitted with the paddle attachment combine margarine, powdered sugar and vanilla until thoroughly combined. Stir in flour and salt until dough comes together into a pliable ball. Add rice milk, one tablespoon at a time if you the dough is not sticking or of you like them a bit more moist.

Shape dough into one inch balls and place onto prepared baking sheets. Bake 10-12 minutes or until lightly browned. While the cookies are still warm but cool enough to handle roll in powdered sugar. Now for the final step, cool completely and roll in sugar to top it off.