What better way to ring in the holiday season than to make a batch of these buttery little Snowball Cookies!
Snowball Cookies are known under many different names. Russian Tea Cakes, Italian Wedding Cookies and Mexican Wedding Cookies to name a few.
I thought I would be unbiased to any particular country and call them Snowball Cookies. After all that’s exactly what they look like right?
With Christmas right around the corner I figured everyone would be wishing for a little bit of snow. Who doesn’t dream of a White Christmas?
So here you go…your wish is granted!
I have tasted many different Snowball Cookie recipes over the years. This one was shared with me by an Italian friend of mine and it is by far my favorite!
It’s also my son’s favorite cookie too so sometimes we fight over who gets the last one. (Snowball fight 🙂 )
- 2 1/4 Cups All purpose flour
- 1 Cup Unsalted butter ,softened
- 1/2 Cup Confectioner sugar
- 1/4 teaspoon Salt
- 1 teaspoon Vanilla
- 3/4 Cup Finely chopped nuts ,I use walnuts but pecans are commonly used as well
For coating cookies
- 1 Cup Confectioner sugar
- Preheat oven to 350 Degrees F.
- Cream butter, sugar and vanilla until smooth. Gradually add flour and salt and combine well. Add chopped nuts.
- Roll dough into 1 inch balls and place on ungreased cookie sheet.
- Bake 10-12 minutes. Remove cookies to cooling rack.
- Cool for 2 minutes.
- Roll warm cookies in confectioner sugar. Place back on cooking rack and cool completely.
- Roll cooled cookies in confectioner sugar again and place on serving dish.
- ** My tip for making the perfect snowball cookie: Double coat your cookies. If you don't double coat your cookies with confectioner sugar they won't have that nice white, powdery, snowball look! They'll look more like a glazed donut hole. So if you want "snowballs" make sure you double coat them!
Snowball Cookies are the perfect addition to your Christmas Cookie Platter!
Make sure you check out some of the other great cookie recipes I have to share! Just click on the picture or link below for the recipe.
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