Wednesday, November 23, 2016

Cookies for the Holidays: Snowballs -- Even When It Isn't

I can't remember NOT having these crunchy, white-powdered cookies on the Christmas platter. The Mama called them Russian Teacakes, but I've also heard them referred to as Mexican Wedding Cakes and Snowballs, as well.

No matter. Whatever you call these rich butter cookies, they're especially good with hot drinks. The balls shower powdered sugar all over your mouth...and lap while you're munching. But it's worth it.

Wicked Good Kitchen has a nice Snowball Christmas cookie recipe. I also like Allrecipe's version, which they also call Russian Teacakes. It's been adapted slightly to mirror The Mama's interpretation.

Try to eat just one.

illustration from

Russian Teacakes...Snowballs...or whatever

1 cup butter
1 teaspoon vanilla
6 tablespoons powdered confectioner's sugar
2 cups flour
1 cup chopped walnuts or pecans

extra powdered sugar for rolling the cookies in

Preheat your oven to 350 degrees.  Mix all ingredients, gradually adding flour, then finally nuts. (At this point, you may want to hold off on the oven and chill the dough for an hour or two, to make it easier to work with. Or maybe not.)
     Roll dough into balls (about a tablespoon's worth) and place on an ungreased cookie sheet. Bake about 12 minutes, until balls are done...but not brown. While they're still warm, roll in powdered sugar.  Makes about 3 dozen -- store between layers of waxed paper in a closed container.

Now invite me over for coffee!

UPDATE:  Crazy for Crust just posted a bunch more recipes for snowball-style cookies.
 See them here.

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