Snowball Cookies
Mexican Wedding Cookies, Vanilla Snowballs, Snowball Cookies, Russian Teacakes, just plain Wedding Cookies... these tender, crumbly cookies, full of ground almonds and covered with a blizzard of confectioners' sugar, go by many names. But one thing is constant: their melt-in-your-mouth texture and distinctive, attractive appearance: round and white as a cumulus cloud.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 48 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 16 tablespoons (227g) unsalted butter*
- 1/2 cup (57g) confectioners' sugar
- 1 1/2 teaspoons King Arthur Pure Vanilla Extract
- 1 teaspoon almond extract, optional
- 1 teaspoon table salt*
- 3/4 cup (72g) King Arthur Almond Flour, or blanched almonds, finely ground
- 2 1/4 cups (270g) King Arthur Unbleached All-Purpose Flour
- 1 1/2 cups (170g) confectioners' sugar
Instructions
- 1
Preheat the oven to 325°F. Lightly grease (or line with parchment) two baking sheets.
- 2
In a large bowl, beat together the butter, sugar, vanilla, almond extract, and salt.
- 3
Beat in the almond flour, then the all-purpose flour.
- 4
Scoop chestnut-sized (1") pieces of dough, and roll them into balls. A level teaspoon cookie scoop will give you just the right amount of dough. Place the balls on the prepared baking sheets, leaving 1" between them.
- 5
Bake the cookies for 15 to 20 minutes, until they feel set on top: some of them may start to barely brown around the edges.
- 6
While the wedding cookies are baking, put the topping sugar in a shallow bowl.
- 7
Remove the wedding cookies from the oven, allow them to cool on the pan for a few minutes, and then transfer them, 5 or 6 at a time, to the bowl. Roll them in the sugar to coat, then transfer them to a rack to cool.
- 8
When the wedding cookies are cool, roll them in the sugar again; they should be thoroughly coated and snowy white.
- 9
Store leftover wedding cookies airtight at room temperature for several days; freeze for longer storage.