Snowball cookies are the bomb. Kids have so much making (and eating) these. Adults do likewise, especially if it’s snowing outside as you are baking and rolling them in confectioner’s sugar.
These cookies should be on your “to bake” list for the holidays. They freeze well and add a dainty flair to your tray of cookies.
You can use as much or as little confectioner’s sugar as you’d like.
I usually use pecan nuts for the nuts. But if you have another kind you like better, have at it.
I have heard these called Russian Tea Cakes or Mexican Wedding Cakes as well. Call them whatever you like – and enjoy them wherever you go.
After you mix and bake the cookies, allow them to cool for a bit and then roll them in the confectioner’s sugar. It really doesn’t take that much even though your kitchen might look like you have powdered snow everywhere!
Here’s the recipe.
- 2 cups flour
- 4 Tbsp. sugar
- 1 cup margarine
- 1½ cup nuts, crushed
- 2-3 cups confectioner's sugar for rolling (I use less)
- Cream butter until softened
- Add sugar
- Add flour and nuts
- Mix well and shape into small balls
- Put on ungreased cookie sheet
- Bake at 325 until done - 5-10 minutes
- Cool slightly then roll in confectioner's sugar
- Roll cookies twice more if more sugar is desired
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