Almond snowball cookies! They’ll melt in your mouth! Whether you call’em mexican wedding cookies, russian tea cookies or snowballs you’re sure to love them!
We have had a lot of snow over the past couple weeks where I live so I thought it appropriate to post a recipe for snowball cookies. Almond snowball cookies combine a two of my favorite things, almonds and butter type cookies. They are crispy/crumbly like a pecan sandy cookies are and coated in powdered sugar for a little bit of added sweetness.
What are snowball cookies?
They are a delicate nutty butter cookies that don’t flatten out. You roll the hot butter cookie balls through powdered sugar to add a little sweetness. These are more commonly made with ground pecans, but I like almonds better.
How to make snowball cookies:
- These cookies call for finely chopped almonds. I chopped them up fine with a knife, but a nut grinder would be handy, too.
- Mix up the cookie dough and scoop it out by 1/2 tablespoons. These are meant to be more of a bite-sized cookie. Roll the cookie dough in your hands to make a smooth ball about the size of a gumball. Place on a cookie sheet lined with parchment or lightly sprayed with non-stick cooking spray. Bake for 13 minutes at 350 degrees. These cookies won’t brown other than right on the bottoms.
- Roll the baked cookies through powdered as soon as they come out of the oven and set on a wire rack to cool completely. After the cookies have cooled completely roll them through the powdered sugar again. Enjoy!
What’s the difference between snowball cookies, Mexican wedding cookies and Russian Tea cookies?
Not a thing! Other than the names, they are all the same thing.
Can you freeze snowball cookies?
You surely can! Make sure they are completely cool before placing them in an airtight container and placing them in the freezer.
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Almond snowball cookies! They’ll melt in your mouth! Whether you call’em mexican wedding cookies, russian tea cookies or snowballs you’re sure to love them!
Ingredients
- 1 Cup Butter ((no substitutes))
- 1/2 Cup Powdered Sugar
- 1 tsp Vanilla Extract
- 1/4 tsp Salt
- 1 Cup finely chopped Almond Slivers
- 2 1/4 Cups Flour
- 2 Cups Additional Powdered Sugar for rolling
Instructions
- Preheat the oven to 350 degrees. Â Prepare baking sheets by lining them with parchment paper or lightly spraying with non-stick cooking spray.
- Cream the butter and powdered sugar.
- Add the vanilla and salt.
- Add the almonds and flour. Â Mix until everything is well combined.
- Scoop out dough in 1/2 Tablespoon scoops. Â Roll into balls with your hands. Â They should be about the size of gumballs. Â Place on baking sheets. Â I got 20 on a pan.
- Bake at 350 degrees for 13 minutes. Â These cookies won’t brown other that the very bottoms.
- Roll baked hot cookies through the powdered sugar as soon as they come out of the oven. Â Set on a wire rack to cool.
- Once completely cool, roll the cookies through the powdered sugar again. Â Eat!
Keywords: cookies, mexican wedding cookies, snowball cookies, russian tea cookies
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janette civitello says
There also knownanett as Russian Tea Cakes and Swedish Heirloom cookies !!
★★★★★
mindeescookingobsession says
I didn’t know that. Thanks for sharing!
Christine says
Does it matter if you use salted or unsalted butter for this recipe?
mindeescookingobsession says
Either works fine!
G. T. says
Can’t stop eating these!!!
★★★★★
Nicole says
Can you make the dough a day ahead and keep in the fridge to roll and bake them the next day? Anyone tried this?
mindeescookingobsession says
Yes, but it would be better to roll them into balls before putting them in the fridge and then baking them the next day. This dough is a drier dough so it gets really hard when chilled. It takes forever to warm up enough to roll into balls.