Snowball Cookies are known under many different names. Russian Tea Cakes, Italian Wedding Cookies and Mexican Wedding Cookies to name a few.
Servings 36 cookies
- 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
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!
Serving: 1cookie | Calories: 109kcal | Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 17mg | Potassium: 21mg | Fiber: 1g | Sugar: 5g | Vitamin A: 160IU | Vitamin C: 0.1mg | Calcium: 5mg | Iron: 0.4mg