Servings: 36
Prep Time: 15 Min.
Cook Time: 15 Min.

+ 2-1/4 c. flour (560 mL)
+ 1 c. granulated sugar (250 mL)
+ 3 Tbsp. cornstarch (45 mL)
+ 1/4 tsp. salt (1 mL)
+ 3/4 c. canola oil (175 mL)
+ 2 Tbsp. water (30 mL)
+ 1 tsp. almond extract (5 mL)
+ 1 tsp. vanilla (5 mL)
+ 1/2 c. sliced almonds, chopped (125 mL)
+ 1/2 c. finely chopped dried apricots (125 mL)
+ 1-3/4 c. confectioners' sugar, for rolling (425 mL)

1. Preheat oven to 350°F (180°C).
2. In medium bowl, combine flour, sugar, cornstarch and salt until completely combined. Add canola oil and beat until well combined. Add water, almond and vanilla extract. Mix. Stir in almonds and dried apricots.
3. Scoop batter with small ice cream scooper, melon baller or spoon, making all same size. Place them on ungreased baking sheet about 1 in. (2.5 cm) apart.
4. Bake cookies about 12 to 15 min. or until just set. Cool on baking sheet for 2 min. and then transfer to wire rack until just warm.
5. Pour confectioners' sugar into bowl. While cookies are still warm, but not hot, roll in confectioners' sugar. It will adhere slightly to cookies, making them look like snowballs. Return cookies to wire rack and when totally cooled, roll in confectioners' sugar again. Store in air-tight container for up to five days.

* Recipe courtesy of CanolaInfo.

Calories: 130;   Total Fat: 5g;   Saturated Fat: 0g;   Cholesterol: 0mg;   Total Carbs: 20g;   Fiber: 0g;   Sugar: 13g;   Protein: 1g;   Sodium: 20mg;   Potassium: 42mg;