We may be having a mild December here at our house, but today I was making Snowballs…Snowball cookies that is. You might know them better as Mexican Wedding Cookies or Russian Tea Cakes, it seems this small cookie has many aliases. Whatever you know them as, they have become a Christmas cookie plate tradition.
I don’t have a personal family recipe for the traditional Snowball cookie, but I do have one for Chocolate Snowballs that I have never made. 😦 I’m not sure why, I guess part of the reason is the men in this house prefer vanilla flavored treats over chocolate and so I’m not often looking for new chocolate flavored recipes.
For today’s cookie I searched the internet and found this site;
The author shares her recipe titled Mom’s Russian Tea Cakes.
1 c Butter, softened
1/2 c Powdered Sugar
1 tsp Vanilla
2 1/4 c Flour
1/4 tsp Salt
3/4 c Finely Chopped Nuts(pecans, walnuts, or almonds) I used walnuts
Powdered Sugar for rolling
Preheat oven to 375 Line two cookie sheets with parchment paper. Mix butter, 1/2 c powdered sugar, and vanilla until fluffy. Add flour and salt and mix until the dough comes together. Stir in the nuts. If dough is too soft, chill it until you can work it easily with your hands.
Scoop 1 TBS balls of dough and place on prepared cookie sheet. Bake cookies for 7-8 minutes until bottoms are just slightly brown. Remove from oven and cool for just a minute, until you can handle them. Fill a small bowl with powdered sugar and roll each cookie in the sugar until coated. Place on a rack to cool. Once cookies are cooled, you may want to re-roll them in more powdered sugar. (I sifted more sugar over the top instead of rolling again.)
These aren’t one of Dear Husband’s favorite cookies, but he was glad to see them because he said it is a cookie that he always sees at Christmas. I think it helped to set a little Christmas spirit in his heart or stomach as the case may be. 😉