You’ve had these traditional holiday cookies before, I’m sure. Sometimes they’re known by other names: Mexican Wedding Cakes, Swedish Teacakes, Russian Teacakes. We call them Snowballs.
And they are soooooo good. I mean, butter, flour, sugar and nuts? You really can’t go wrong with that combination.
Since we’re nut-free around here, at least culinarily speaking, I omitted the nuts. And the recipe turned out just fine. For this particular batch, I neglected to consult my directions and had the kids roll the dough balls in sugar prior to baking. This resulted in the powdered sugar “melting” onto the cookie. They were quite tasty, but sticky when we tried to reroll them in sugar after baking.
Try it both ways and see which you prefer.
Recipe: Snowball Cookies
- 1 cup butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- 2 1/4 cups unbleached flour
- 1/4 teaspoon salt
- powdered sugar
- Preheat the oven to 400°. Combine butter, sugar and vanilla in the bowl of a food processor (or in a mixing bowl with a mixer). Add flour and salt. Pulse until dough forms. Shape the dough into walnut-sized balls.
- Place the dough balls on an ungreased cookie sheet. Bake until set about 9 minutes. Do not brown. Roll the warm cookies in powdered sugar.
- Store in an airtight container. To freeze, layer the cookies between sheets of parchment or waxed paper.
Do you make snowball cookies? What’s YOUR name for them?
Don’t forget to check out The 12 Days of Christmas Cookies.