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Home Baked Holidays: Snowball Cookies

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Perhaps you know them as Russian Tea Cakes? Or maybe you call them Mexican Wedding Cookies? Or are they Pecan Fingers? We call them Snowball Cookies and we can’t get enough of them during the holiday season.

I asked my friend, Susan, who is a professional cookie maker to come over and help us make these cookies because no one makes them better than Susan. (She has the best Christmas cookie recipes on the planet!)

My kid took the concept a little too far and immediately formed a snowball sized cookie and asked if he could throw it. Hmmm… let me think about it. No!

He was just as happy getting “snow” everywhere. It’s pretty dangerous letting a little guy loose with powdered sugar but we had fun.

And for the package we wanted to say “Happy Holidays” in 8 different languages. How cute would these look all lined up on a table when guests arrive at your holiday party? It’s such a festive and fun package to take home at the end of the night. Note: because of the powdered sugar you should pop your cookies in a clear cellophane bag before you put them in the box.

You can download the high rez file of all the tags we made here [2]. We suggest either printing them up as stickers or simply print them on glossy paper and use double sided tape to affix them. Here’s a little language decoder:

In French: Joyeuses Fêtes!
In Swedish: Trevlig Helg!
In Italian: Buone Feste!
In German: Forhe Feiertage
In Dutch: Prettige feestdagen
In Gaelic: Beannachtaí na Féile
In Spanish: Felices Fiestas!

Disclaimer: If any of the above aren’t correct, I humbly apologize. I blame the internet. Now for the recipe…

Snowball Cookie Recipe
adapted from Betty Crocker

Prep Time: 1 hour  Cooking Time: 10 to 10 mins

Ingredients:
1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups flour
3/4 cup finely chopped nuts
1/4 teaspoon salt
Powdered sugar

Preheat oven 360 degrees. Mix butter,  1/2 cup powdered sugar and vanilla in mixer.  Stir in flour, nuts and salt until dough holds together.
Refrigerate for at least 30 minutes or up to 24 hours. When ready to bake, shape dough into 1-inch balls.  Place about 1 inch apart on parchment-lined cookie sheet. Bake 10-12 minutes or until set but not brown. The best way to tell if they are done is to pick one up and see if it’s slightly brown. Remove from cookie sheet and cool slightly on wire rack. Roll warm cookies in powdered sugar.  Then, do a second coat by sifting powdered sugar over cookies. Makes 2 1/2 dozen cookies.

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PS: if you don’t want to make them yourself and you live in LA, contact Susan. She will even package them up! Her email address is: susie3424 {at} hotmail {dot} com.


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