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KIWI magazine

Snowball dessert

No matter what your family celebrates, the holidays are prime time for cookie-making. These little treats get their seasonal oomph from a blend of cozy spices (that are guaranteed to fill your home with a sweet,  yummy aroma once they hit the oven), and kids will love tossing the baked cookies in a pile of powdered sugar “snow.” Best of all, the cookies’ miniature size is just right for little chefs and eaters!

Active time: 10 minutes

Total time: 22-25 minutes


½ cup unsalted butter, softened, plus more for greasing the baking sheet

½ cup whole walnuts

1 cup whole wheat pastry flour

1 cup barley flour

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon ground nutmeg

¼ teaspoon ground allspice

¼ teaspoon ground cloves

Zest of one small lemon

1 tablespoon ground flaxseed

2 tablespoons warm water

½ cup dark brown sugar

¼ cup honey

¾ cup powdered sugar


Parent: Preheat the oven to 350°. Lightly grease a baking sheet with butter.

Parent & child: Measure the walnuts and place them in a zip-top bag, making sure to press all the air out of the bag before sealing it shut.

Child: Use a rolling pin to crush the walnuts into the smallest pieces you can. Start by slowly rolling over the walnuts, like a steamroller, and then hold the rolling pin with both hands and bang on the nuts a few times to finish.

Parent & child: Measure the flours, salt, and spices, and place them in a medium bowl. Add the lemon zest and use a whisk or fork to mix well. The spices and lemon zest are what give these cookies their special holiday flavor!

Child: In a small bowl, add the flaxseed and warm water, and stir until the mixture has thickened slightly. After a minute or two, it should feel a little bit like cooked oatmeal.

Parent: In a large bowl or stand mixer, beat the butter and brown sugar until fluffy, 1 to 2 minutes. Add the honey and flaxseed mixture, and beat to combine, 1 minute more.

Parent & child: Add the flour mixture to the butter and sugar mixture in three batches, mixing well with each addition.

Parent & child: Follow the Cooking Class instructions to shape the cookies and place them on the prepared baking sheet.

Parent: Bake the cookies for 12 to 14 minutes, or until brown along the bottom edges. Remove from the oven and cool for about 5 minutes, or until cool enough to touch.

Child: While the cookies bake, place the powdered sugar in a wide, shallow bowl or on a large plate. Once the baked cookies are just cool enough to touch, use your fingers to toss each cookie gently in the powdered sugar to cover it in “snow”!

Parent & child: Place the sugarcoated cookies on a wire rack to cool completely. Cookies will keep in an airtight container for up to three days.

Makes about 60 cookies

Per cookie: calories 58, fat 3 g, protein 1 g, carbohydrates 8 g, dietary fiber 1 g

Reprinted from KIWI Magazine

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