Snowball Cookies with Aromatic Yuzu Citrus

• 75 grams Cake flour
• 30 grams Powdered sugar
• 30 grams Almond flour
• 15 grams Skimmed milk
• 60 grams Butter
• 1 from 1 yuzu citrus Yuzu peel
• 25 grams Citrus peel
• 4 drops Yuzu juice

1. Grate the yuzu peel and mince (I used 30g of yuzu peel).
2. Bring the butter to room temperature.
3. Sift together all of the ingredients except for the butter.
4. Knead the butter with a spatula until it forms a paste.
5. Add the sifted flour in one go, and gently mix.
6. Then add the yuzu peel and yuzu juice, and make a dough.
7. Wrap the dough in plastic wrap, and leave it in the fridge for more than 2 hours (I leave it overnight).
8. Preheat the oven to 340F/170C.
9. Roll the batter into 2-2.5mm balls (5g) each.
10. Arrange the rolls on a baking tray with spaces in between.
11. Bake for about 15 minutes at 340F/170C.
12. (They're very soft right after baking.)
13. Once they have cooled, coat with powdered sugar (not listed).
14. They're done.

flour, powdered sugar, flour, milk, butter, yuzu, peel, juice

Taken from cookpad.com/us/recipes/170513-snowball-cookies-with-aromatic-yuzu-citrus (may not work)