Tuesday, December 24, 2013

Snowball cookies


Cold winter days are made for pretty little cookies. These dainty snowball cookies, also called Russian tea cakes or Mexican wedding cakes, would be nice but not quite as lovely in July. They start with a simple shortbread dough, rolled first into balls and then rolled again in powdered sugar while still hot from the oven. How cute are they all piled up like snowballs ready for an epic snowball fight? Made with just four-ingredients, this is one winter treat the kids can practically make themselves.


Here's how to make them:
Makes 28-30 cookies

1 cup room temperature butter
1/2 cup icing sugar (AKA confectioners sugar/powdered sugar) + 3/4 cup icing sugar for dusting
1 tsp (5 mL) vanilla extract
2 cups all-purpose flour

Preheat oven to 325°F (160°C). Beat butter and 1/2 cup icing sugar until smooth. Beat in vanilla. Gradually beat in flour. Roll dough into balls the size of ping ping balls. Chill balls in the fridge at least 10 minutes. Place balls on a parchment-lined cookie sheet 5 cm (2 inches) apart. Bake 10-12 minutes until bottoms are lightly golden. Using two spoons, toss cookies in remaining icing sugar while still hot. Cool complete (or not) before serving.


Merry Christmas to all and to all a pretty little cookie.

3 comments:

  1. YUM! Thank you for posting a tea cookie recipe that does NOT have nuts in it!

    When I was a kid (pre puberty-triggered-allergies), my grandmother's tea cookies (made with ground almonds AND pecans) were my favorite cookie, I haven't had any since I was 14 or so and realized that I'll always be allergic to nuts.

    How many cookies does this recipe make?

    ReplyDelete
    Replies
    1. This recipe makes 28 to 30 cookies. They'll go fast!

      Delete
  2. Try rolling them in sugar only after they have cooked and then again after they have cooled. Def. the way to go!

    ReplyDelete

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