I’ve always known these as snowballs, and of course, I’m used to making them during Christmas because it reminds us of snow. Mom made these with cashew nuts because in India cashew nuts are widely available.
But, did you know that these are also called Mexican wedding cookies or Russian tea cakes? How amazing is that? Same concept, similar recipes, and different countries. Food brings the whole world together.
Snowball cookies
Process – In a food processor, pulse the pecans until coarse then add the cranberries and pulse until finely ground. Set aside.Pro tip – the finer the ground nuts the smoother the cookies.Cream – In a large bowl with a whisk cream together the butter and powdered sugar. Add the vanilla extract and salt.Pro tip – You can use a stand mixer with a paddle attachment but a bowl and whisk work just fine.Dry ingredients – Next, add the ground pecan cranberry mixture and flour mixture. Combine well but do not overmix.
Chill – transfer the dough to the fridge and chill for 10 minutes while you preheat the oven to 350°F/ 177°C/ Gas mark 4Balls – Take about 1 to 1 1/2 tablespoons amount of dough and shape it into balls. Place them on a parchment-lined baking tray.Bake – Transfer to the oven on the middle rack and bake for 10 to 12 minutes. Cool in the tray for 10 minutes.Coat – In a bowl add the powdered sugar. Once the cookies are cooled coat each cookie with powdered sugar and dust off any excessStore – Cool them completely then store them in an airtight container for up to a week
Thank you for sharing - Save for later
