Peppermint Snowballs
Yields 30 cookies

½ cup (125 ml) each butter and shortening
½ tsp (2.5 ml) VE Peppermint Extract
½ cup (125 ml) icing sugar
2 cups (500 ml) all-purpose flour
½ tsp (2.5 ml) salt
1 cup (250 ml) shredded coconut for rolling

Glaze:
¾ cup (180 ml) icing sugar
¼ tsp (1.25 ml) VE Peppermint Extract
1 Tbsp (15 ml) hot water

1. Preheat oven to 350° F (175° C).
2. Cream together butter, shortening, VE Peppermint Extract and icing sugar. Add flour, salt and mix to form a smooth dough.
3. Roll into 1" (2.5 cm) balls and place on a parchment-lined baking sheet. Bake for 8-10 minutes.
4. Combine ingredients for glaze. Once cookies are cooled, coat with glaze and roll in coconut. Let cookies dry fully before storing in an airtight container.

Per ball: Calories 130, Fat 8 g (Saturated 4 g, Trans 0.1 g), Cholesterol 10 mg, Sodium 70 mg, Carbohydrate 13 g (Fibre 0 g, Sugars 6 g), Protein 1 g.