It’s been several years since The Netherlands had seen any snowfall, but this past weekend changed that. We got snow! The kids were happy to be outside all day rolling around in the snow, eventually making a snowman, while I was inside making snowballs of my own, Snowball Cookies that is.
Snowball Cookies literally melt in your mouth. The buttery shortbread-like cookies are made with finely chopped nuts (walnuts, pecans, almonds or hazelnuts) and twice rolled in powdered sugar (once while the cookies are still warm, and then later when the cookies are cooled).
These cookies are often referred to as Mexican Wedding Cookies (polvorones) or Russian Tea Cakes. The true origin of these cookies remains unknown as there is no particular connection to either Mexican or Russian cuisine, but what is certainly clear is that the recipes are exactly the same.
A perfect treat especially for the holiday season, but also enjoyed during other festive occasions or simply any other day of the year.
Snowball Cookies (Mexican Wedding Cookies/Russian Tea Cakes)
A shortbread-like cookie made with ground nuts and çonfectioners'sugar that will melt in your mouth. Delicious!
Ingredients
- 1 cup (225g) unsalted butter, softened
- 3/4 cup (90g) confectioners' sugar
- 2 teaspoons vanilla extract
- 2-1/4 cups (281g) all-purpose flour
- 1 cup (125g) walnuts or pecans
- Extra confectioners' sugar, approximately 1-1/4 cup (150g), for rolling
Directions
- Step 1 PREPARE THE NUTS: Heat oven to 350 degrees F (177 degrees C). Place the walnuts or pecans on a baking sheet lined with parchment paper. Toast nuts until lightly toasted, approximately 5 minutes. Set aside to cool. Once cooled add to a food processor and finely chop. If you don’t have a food processor you can use a sharp knife. Set aside.
- Step 2 In a large bowl beat butter until smooth and creamy, approximately 1 minute. Add 3/4 cup (90g) confectioners’ sugar and beat on medium-high until smooth and creamy. Scrape down the sides with a rubber spatula, add vanilla extract and beat again on medium-high until well combined.
- Step 3 Now add in the flour. With a rubber spatula mix until well combined. It may look like there is too much flour but eventually the dough will come together. At the end use the mixer to give it a final good mix. Add nuts and combine.
- Step 4 Cover the cookie dough tightly with plastic wrap and chill in the refrigerator for at least 30 minutes before baking. You can leave it to chill for up to 3 days. If you take it out of the refrigerator and it is too hard then just leave it out on the countertop and it will eventually soften up.
- Step 5 Preheat oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper. Scoop out 1 tablespoon-sized cookie dough and roll into a ball. Place on baking sheet, 2 inches apart. Bake until bottom edges are golden brown but barely browned on top, approximately 12-15 minutes.
- Step 6 While cookies are in the oven add the extra confectioners’ sugar (1-1/4 cups, 150g) into a shallow bowl.
- Step 7 When cookies are done let cool for 5 minutes. Roll in confectioners’ sugar while still slightly warm. Set on a wire rack.
- Step 8 Once all the cookies have been covered with confectioners’ sugar roll again in confectioners’ sugar to get a thicker layer on each cookie.