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Russian Tea Cakes

Snowball Cookie Balls

A member of the shortbread family, Snowball Cookie Balls are buttery sweet confections with a tender crumbly texture that melts in the mouth. Popular Christmas cookies.
Course Cookies
Cuisine Canadian
Keyword Christmas Cookies, cookie balls, cookies,, Mexican Wedding Cookies, Russian Tea Cakes, snowball cookie balls
My Island Bistro Kitchen My Island Bistro Kitchen

Ingredients

  • 1 cup butter, softened at room temperature
  • ½ cup sifted/sieved icing sugar (aka powdered sugar or confectioner’s sugar)
  • 1 tsp pure vanilla extract
  • ¼ tsp pure almond extract
  • 2 cups all-purpose flour (gluten-free 1-to-1 or cup-for-cup baking flour, if required)
  • 1/8 cup superfine almond flour
  • ½ cup finely chopped nuts (e.g., pecans, pistachios, almonds, walnuts, etc.)
  • 1+ cup sifted/sieved icing sugar for rolling baked balls

Instructions

  1. Line baking sheet(s) with parchment paper.
  2. In bowl of stand mixer fitted with paddle attachment, cream the butter well at medium speed. Reduce mixer speed to low and blend in the icing sugar followed by the vanilla and almond extracts.
  3. Sift or sieve the all-purpose and almond flour together in bowl and gradually add to the creamed mixture in the mixer bowl. Return mixer to medium speed and beat mixture for about 30 seconds longer.
  4. Remove mixer bowl from stand and stir in the chopped nuts until incorporated. Cover and refrigerate dough for about 20 minutes to make it easier to handle for forming into balls.
  5. Scoop up about ½ ounce (14g) of dough for each ball and form into balls. Place on prepared baking sheet, spacing the balls 1½” - 2” apart. Place cookies in refrigerator for 35-40 minutes to firm up butter and help them to retain their shape during baking.
  6. While balls are chilling, position oven rack in center of oven and preheat oven to 365°F.
  7. Transfer cookie balls to oven and bake for apx. 14-15 minutes, turning cookie sheet once halfway through baking. Let balls set on cookie sheet for about 6-7 minutes after coming out of the oven then carefully roll each ball in icing sugar and gently shake off excess sugar. Place balls on wire rack to cool completely. Once completely cooled, roll them a second time in icing sugar.
  8. Store cookies in airtight container at room temperature for up to 3-4 days or freeze for longer storage.

Recipe Notes

Yield: Apx. 46 balls

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