For my first ever cookie swap this year, I knew I wanted to make a few different types of cookies. For anyone that doesn’t know what a cookie swap is, it’s basically a party where each person brings some homemade cookies to share with everyone. Then, everyone gets to take home a tin of all different sorts of homemade cookies. Pretty fun, let me tell you. Open some bottles of wine, decorate sugar cookies and you’ve got yourself a fabulous girls night in.
The Snowball Cookie is also sometimes called Mexican Wedding Cookie or Russian Tea Cakes. They all have the same buttery shortbread base though. The fun thing with Snowballs, is that you can customize the add-ins to your taste. Pecans are traditional, but swap them out for walnuts, mini chocolate chips or a dried fruit.
Snowball cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups powdered sugar, divided
- 1 tsp vanilla extract
- 2 1/4 cups flour
- pinch of salt
- 3/4 cup pecans, finely chopped
Instructions
- Preheat oven to 350°. Line baking sheets with parchment paper.
- In the bowl of a stand mixer with a paddle attachment, cream together the butter and 1 cup of the powdered sugar on medium speed. Then add in the vanilla mix for 1-2 minutes. Next, add the flour and mix. Scrape down the sides as necessary.
- Use a tbsp or cookie scoop to scoop out the dough. Roll into balls and place on baking sheet. Bake for 13-14 minutes until bottoms are lightly browned. Let cool slightly for 5 minutes, then roll in the remaining 1/2 cup of powdered sugar.
And there you have it! Easy peasy cookies that everyone will love. If you want another holiday recipe check out my Bread Pudding or classic Sugar Cookies.
As always, if you make them, tag me @HonestDarling.
xx
Tessa
