Almond Snowball Cookies Recipe

4.84 from 6 votes

Whether you know them as Mexican wedding cookies, Russian tea cookies, or snowballs, you know you crave them! Beware of their melt-in-your-mouth buttery sweet flavor with a hint of nuts because you can't just eat one! Trust me!

Prep Time10

Cook Time13

Total Time23

Course: Cookies and Bars

Cuisine: American

Keyword: almond snowball cookies, pecan snowball cookies, snowball cookies

Servings: serving

Calories: 73kcal

Author: Mindee

Cost: 15

Ingredients

1 Cup Unsalted Butter (no substitutes)
½ Cup Powdered Sugar
1 teaspoon Vanilla Extract
¼ teaspoon Salt
1 Cup Almond Slivers finely chopped
2 ¼ Cups Flour
2 Cups Additional Powdered Sugar for rolling

Instructions

Preheat the oven to 350 degrees.
Prepare baking sheets by lining them with parchment paper or lightly spraying with non-stick cooking spray.
Finely chop the nuts and set them aside for a moment.
Cream the butter and powdered sugar.
Add the vanilla and salt.
Add the almonds and flour. Mix until everything is well combined.
Scoop out dough in ½ Tablespoon scoops.
Roll into balls with your hands. (see note) They should be about the size of gumballs.
Place on baking sheets. I put 20 on a pan.
Bake at 350 degrees for 13 minutes. These cookies won't brown other than the very bottoms.
Roll baked hot cookies through the powdered sugar as soon as they come out of the oven. Set on a wire rack to cool.
Once completely cool, roll the cookies through the powdered sugar again. Eat!

Notes

If all you have is salted butter, don't worry. Just omit the ¼ teaspoon of salt.
The dough should not be sticky but should be moist enough to roll into a ball. If your dough is crumbling instead of shaping, add ½ Tbs of water to the cookie dough, mix it, and try again. I find I need to do this when the humidity in the air is very low.

Nutrition