With Christmas just around the corner, baking is in high gear in kitchens everywhere. After all, Christmas isn’t Christmas without cookies! When it comes to baking Christmas cookies, it doesn’t get much simpler than these easy Snowball cookies. This melt in your mouth cookie is a rich buttery ball made with few everyday ingredients and resembles a shortbread style cookie with loads of finely crushed walnuts. They get their “winter coat”when rolled in confectioners sugar making it look more like a snowball. These are fun to make with the kids and I know you will enjoy making them (and eating them) as much as we do. Happy Holiday Baking!
Snowball Cookies / Mexican Wedding Cakes / Cookies / Russian Tea Cakes / Butter ball cookies / Snowball Shortbread / Walnut Cookies
|All-purpose flour||1 cup|
|Walnut (Finely crushed )||1/2 cup|
|Confectioners Sugar/Powdered Sugar||1/4 cup|
|Unsalted Butter (softened)||1 stick or 1/2 cup|
|Vanilla extract||1/2 teaspoon|
|Confectioners Sugar (for rolling)||1/2 cup|
Few steps before we actually get into the main recipe.
1. Bring butter to room temperature or soft stage.
2. Toast the walnuts and run them in your food processor or mixie/blender using pulse option. Make sure you don’t over grind as it has the tendency to release oil and becomes creamy. Try to grind using 2 teaspoon of all -purpose flour which can actually help to keep them dry.
* Toast walnuts- Preheat oven to 300F , spread the walnuts in a baking sheet and bake for 8 minutes. Let them cool completely and then grind.
3. Powder about a cup of granulated sugar and keep aside. Use 1/4 for the recipe and rest for rolling.
4. Combine all the dry ingredients listed above in a bowl and keep aside.
5. Preheat oven to 350 degrees F.
Combine butter, vanilla extract and powdered sugar in a bowl. Using a mixer beat them at high speed for a minute to make the mixture creamy and fluffy.
Slowly add the dry ingredients (mix) and beat at slow speed until well combined.
Gather up to make a big soft dough ball. Cover with plastic wrap and refrigerate for 1 hour.
Take them out of the fridge and shape into small balls. Place on the cookie sheet, spaced at least an inch apart from each other.
Place on ungreased cookie sheet and bake in preheated oven for 13- 14 minutes. Once done the bottom should look slightly golden and top little soft. Handle with care as they will be too soft and can break easily. Cool on cookie sheet for 1 minute.
Roll in powdered sugar while still slightly warm.
Let them cool completely.
Store in tightly covered container at room temperature.
They’re perfect little treat for a holiday cookie exchange, neighbor gift or for Santa! Spread some seasonal cheer!
Yield: 25 cookies.