Snowball cookies are quick to make and bake and simple ingredients: walnuts, flour, butter, sugar and vanilla. Dusted with icing sugar, make sure you don't have a snowball fight, as they are much better when saved for eating. I made the Greek almond version called Kourabiedes last Christmas this year I am making a Spelt walnut version also known as Mexican Wedding Cookies.
Takes = 30 mins
Makes = 30
Bakes = 15 mins
- Spelt Flour (or regular) – 125g (1 cup)
- Walnuts – 170g (about 1 3/4 cups)
- Castor Sugar – 50g (1/4 cup)
- Pinch Salt
- Vanilla extract – 1 tsp
- Unsalted butter – 110g (1/2 cup)
- Icing sugar – 125g (1/2 cup)
- PREHEAT oven 160˚C, grease and line two baking trays or one large baking tray.
- TOAST walnuts in the oven on low 150˚C for 15 minutes, cool slightly then finely chop.
- ADD chopped walnuts, castor sugar, flour, salt and vanilla into a medium-sized bowl using your fingertips blend the butter in until it resembles bread crumbs, keep mixing with your hands until the dough bowl forms.
- SCOOP out with a teaspoon a little dough and roll a small between your hands to form a small ball. Place on the tray evenly spaced.
- BAKE at 160˚C for 15 minutes, check at 10 minutes as the trays might need rotating.
- COOL slightly then coat in a little icing sugar.
- COOL completely then sprinkle with another veil of icing sugar.
- STORE in a sealed container, they should last for a few weeks. If you ca resist not eating them all in the first few days.