So, these buttery snowball cookies (aka Russian tea cookies)- the ultimate melt-in-your-mouth cookies- can become the new Christmas tradition in your house, honoring Elsa and company!
You can gather your "bakers" in the kitchen; play "Let it Go" as you sing along and create these
irresistible, easy-to-make confections.
Getting started is easy, using simple ingredients I always have on hand - butter, flour, powered sugar, and crushed pecans. Slow bake the cookies at 325 degrees for about 15 to 18 minutes and then roll them into the powered sugar TWICE, making them super snow white!
All generations including kids of all ages will enjoy these snow balls as much as we do.
I thought it would be fun to offer an online cookie exchange and invite some of our foodie-friends to be a part of it. The recipe for our snowball Christmas cookies will be at the bottom of this post for you to easily print.
In the meantime, enjoy some of our friends' cookies as part of our virtual online cookie exchange!
Chocolate Pistachio Cranberry Biscotti
Lemon Ice Cookies by Dan
Cinnamon Stars by Tricia
Soft Gingersnap Cookies by Barbara
Pecan Shortbead Cookies by Sue
Peppermint Macarons by Joanne
Snow Ball Christmas Cookies
- 1 cup unsalted butter
- 2 tsp. vanilla extract
- 1/3 cup sugar
- 2 tsp. water
- 2 cups sifted all-purpose flour
- 1/4 tsp. salt
- 1 cup chopped pecans
- 2 cups powdered sugar
Preheat oven to Bake at 325 Degrees
Cream butter, vanilla, and sugar in a large mixing bowl.
Creaming the mixture until light and fluffy. Blend in water.
Gradually add in and combine the flour and salt, until well blended. Add the pecans.
Shape into 1-inch balls.
Place balls 1 inch apart onto ungreased cookie sheet.
Bake for 15 to 18 minutes, or until firm to the touch.
While cookies are warm, roll into powdered sugar. Cool on wire racks for a few minutes.
Then roll again (the second time) into powdered sugar.
Yields: 4 dozen snow balls
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Thanks for stopping by! We hope you'll be baking up a storm this weekend!