Shortbread Berry Balls

Shortbread Berry Balls

These balls are one of my favourite treats. I adapted the recipe from my mom's best friend, who made them vegan for me the last time I was at her house.

I couldn't believe the fluffiness of the dough, and that shortbread-like, melt-in-the-mouth texture these cookies have. I like stuffing them with a variety of berries, as well as sour cherries, so that every one tastes just a bit different. You can always go with just one filling as well - they're delicious either way. I dare you to try only having one!

Shortbread Berry Balls

Shortbread Berry Balls

Yield

Makes about 35 balls

Prep time

Active time:

Total time:

How it's made

Preheat oven to 375°F (190°C)

 

5 cups all purpose flour

 

Place in a large bowl and mix well. Once mixed, place in the fridge and chill for 30 minutes.

1¼ cups coconut oil, melted

1 cup white wine, chilled

1 tsp baking powder

1½ cups mixed frozen berries and/or cherries, thawed (you can also use fresh berries if they are in season)

 

Take about 1 tbsp of the dough, and flatten it in your palm. Place one fruit and ¼  tsp of jam in the center. Fold the edges over the filling and form a ball.


Place the filled balls on a cookie sheet covered with parchment paper. Once all balls are arranged on the cookie sheet, bake for 25-30 minutes, until balls become just slightly brown. Transfer the balls onto a cooling rack and let them cool for 20 minutes.

½ cup jam (strawberry or raspberry or mixed)

¾ cup icing sugar

 

Place icing sugar into a small bowl, or on a plate, and roll each ball until it's completely covered.

Helpful tips

Can be stored in the fridge for up to 4 days - if they last that long.