I’m not really sure what name I like for this cookie…snowball cookies, Russian teacakes or Mexican wedding cakes. Up until a few years ago I didn’t know any name for the cookie. It was just my favorite Christmas cookie – usually made by my Grandmom which made it even better. I only ate them at Christmas and only when we went to Philadelphia. My mom says that she use to make them, but I have no memory of that happening – (sorry, Mom!). Anyway, they are pretty easy to make and are as cute as can be the way they resemble snowballs and are stored in piles of powdered sugar – perfect for Christmas!
Preheat the oven to 400°F (200°C). Then, you need to food process your almonds. I tried to use pre-processed almonds in the past and it just didn’t turn out right. I think it might have something to do with the oil in the nuts, but I’m really not sure. Then whisk the nuts, salt and flour together in a bowl and set it aside.
Next, cream the butter, sugar and vanilla at medium speed. Then, mix in the flour mixture and continue beating until a dough forms.
Roll the dough into 1-inch balls and spread them out on a parchment lined cookie sheet – about an inch or so apart from each other.
Bake for 12 minutes – they will not be fully brown and that is okay. The photo above shows them fully baked.
After about 5 – 10 minutes, coat them in powdered sugar. The cookies should be slightly warm when you do this. If they’re too warm, the sugar will melt and if they’re too cool, the sugar won’t stick. Then you’re done. Store them in an air-tight container with extra powdered sugar … or eat them all.
- ¾ cup finely chopped almonds
- 2¼ cups all-purpose flour
- ¼ teaspoon salt
- 1 cup butter, room temperature
- ½ cup powdered sugar
- powdered sugar for coating
- Preheat oven to 400°F (200°C).
- Whisk together the flour, chopped nuts and salt – set aside.
- With an electric mixer, cream the butter, sugar and vanilla at a medium speed.
- Slowly add flour mixture to the bowl and continue beating until a dough forms.
- Form 1-inch balls with the dough and spread on a cookie sheet about an inch apart.
- Bake for 12 minutes.
- Let the cookies cool for 5 – 10 minutes before coating with powdered sugar.
Recipe adapted from Betty Crocker’s Cookbook.