Christmas Cookie Dough Balls

It's time for holiday baking!  I'm looking for some new recipes this year and this little gem from Mama Pea will definitely be on my list.  It involves three flavors AND she encourages the use of peppermint extract.  Swoon.  If I ever have the opportunity to meet that lady, she better watch out.  I might just love her to death.


INGREDIENTS

3/4 c. vegan margarine (i.e. Earth Balance)
3/4 c. powdered sugar
1/4 c. organic sugar
1/2 t. salt
1 1/2 t. vanilla extract
1 c. unbleached organic flour
1/2 c. whole wheat pastry flour
1-3 t. non-dairy or organic milk

For rolling:


Christmas sprinkles
cinnamon sugar mix
crushed candy canes

PREPARATION

1. Preheat oven to 350 degrees.
2. In a stand mixer or using an electric mixer and a large bowl blend together margarine, sugars, vanilla, salt and flour.
3. The mixture will look dry, but keep blending until a dough comes together, though it will still be crumbly. If you still haven’t reached a stage where the dough can be shaped into balls, add as little milk as necessary.
4. The more milk you add, the flatter your balls will be. And that’s all I have to say about that.
5. In the meantime, prepare whatever topping you choose to roll your balls in.
6. For snickerdoodle dough balls, combine 2 T. of organic sugar with 2 t. of cinnamon.
7. For sugar cookie dough balls, put in a bowl whatever festive sprinkles you want to bedazzle your balls with.
8. For candy cane dough balls, crush your candy canes.
9. If you want to make candy cane dough balls and only candy cane dough balls, you can also add 1/2 t. of peppermint extract to your dough during mixing.
10. Using a mini scoop or your hands, form dough into golf ball-sized balls.
11. Roll in the topping of your choice and transfer to a baking sheet.
12. Bake for 8-10 minutes. The dough balls will be delicate still, so allow to cool for at least 3 minutes before transferring to a cooling rack.