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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 12-14 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.