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Simply the BEST! Our traditional Snowball Christmas Cookies are buttery, with plenty of walnuts and vanilla for a rich and flavorful melt-in-your-mouth shortbread cookie (also known as Russian Teacakes or Mexican Wedding Cookies). Never dry because the dough is made with granulated sugar, not confectioners’ sugar like other recipes that make the cookies too dry. Scrumptious gluten free option included using our own GF flour blend. Everyone loves these classic nutty shortbread Christmas cookies!
Ingredients
- 1 cup (2 sticks/226 grams) unsalted butter, softened slightly
- 5 tablespoons (63 grams) granulated sugar
- 2 teaspoons (10 ml) pure vanilla extract
- ¼ teaspoon (1.25 grams) kosher salt
- 2 cups (240 grams) organic all-purpose flour, such as King Arthur Flour®
- 2 cups (about 240 grams) finely chopped walnuts
- 1½ cups (about 188 grams) confectioners’ sugar, for dusting cookies twice
Directions
- Using an electric stand mixer fitted with paddle attachment, or handheld electric mixer, cream together butter and sugar. Beat in the vanilla and salt. Gradually add flour or gluten free flour blend (see Recipe Notes); beating after each addition. Stir in the nuts; mix until fully incorporated. Divide dough in half and refrigerate in plastic food wrap for approximately 45 minutes.
- Meanwhile, arrange oven rack in middle of oven and preheat to 350ºF. Line two baking sheets with parchment paper; set aside. Place confectioners’ sugar in a small bowl; set aside. Measure dough using a small, 1-inch spring-loaded scoop making sure each scoopful is level. Roll dough between palms of hands to achieve a small rounded ball.
- Place dough balls 1½ inches apart on prepared baking sheets. Bake in preheated oven until the cookies are just beginning to brown, about 12 to 14 minutes. Do not overbake. The underside of the cookies should be only lightly browned. And the cookies should not crack—a sure sign of overbaked teacake cookies.
- Cool cookies on baking sheets on wire racks for approximately 2 minutes. Remove cookies from baking sheets using a metal cookie spatula. While cookies are still warm, gently roll them in the confectioners’ sugar. Place the sugar-coated cookies on wire racks to cool completely. Roll cookies once again in the confectioners’ sugar.
- Yield: Makes about 6 dozen (about 72) small cookies when using 1-inch size (very small) cookie scoop as indicated in the recipe. Of course, larger cookie scoops will make larger sized cookies and yield less of them.
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