Want the fun of making holiday cookies with the kids without going to the trouble of turning on the oven? These stovetop snowball cookies are the treat you need.
The process is simple. Simmer some almond butter, honey and salt, then stir in puffed rice cereal and coconut. Let it cool a bit, then the fun begins. Let the kids roll the mixture into balls, then coat them with more coconut. Or if you (or, more likely, the little ones) aren’t into coconut, leave it out entirely. The snowballs also can be rolled in chopped nuts, crushed cookies or even crushed graham crackers.
Start to finish: 30
Makes 48 cookies
1 cup almond butter
1 cup honey
1/2 teaspoon kosher salt
3 cups crispy puffed rice cereal
2 1/2 cups shredded sweetened coconut, divided
In a medium pan over medium-high, bring the almond butter, honey and salt to a simmer. Cook, stirring constantly, for 2 minutes. Remove from the heat and stir in the cereal and 1 cup of the coconut. Allow to cool until just warm so that it is easily handled. Roll the mixture into 1-inch balls, then roll each ball through the remaining coconut, squeezing gently to stick the coconut to the balls. Set aside to cool. Store in an airtight container at room temperature for 1 week.
Nutrition information per serving: 80 calories; 40 calories from fat (50 per cent of total calories); 4 g fat (1.5 g saturated; 0 g trans fats); 0 mg cholesterol; 55 mg sodium; 11 g carbohydrate; 1 g fiber; 8 g sugar; 1 g protein.
Alison Ladman is a chef, food writer and recipe developer for The Associated Press. She also owns The Crust and Crumb Baking Company in Concord, New Hampshire.