These cookies go by many names and variations. Some refer to them a Snowballs or Butterballs, and have also been referred to as Russian Tea Cakes or Mexican Wedding Cookies. More importantly though, they happen to be our favourite Christmas cookies. A simple recipe with only a few steps, no special equipment and you've got yourself a plate of cookies sure to impress even the toughest of critics! Buttery bites filled with chopped nuts and coated in confectioners sugar while still warm, they are going to literally melt in your mouth.
Perfect for a Holiday party, a delicious gift for a loved one, and a great baking activity to do with the kids.
- 1 cup (225g) unsalted butter, at room temperature
- ¼ cup sugar
- 1 tsp vanilla bean paste or extract
- ½ tsp almond extract
- 2 cups all-purpose flour
- ½ cup finely chopped pecans
- ½ cup finely chopped almonds
- ½ tsp salt
- 1 cup icing sugar
- Preheat the oven to 180C.
- Using a large mixing bowl, cream the butter and sugar until fluffy. Add the vanilla and almond extracts, mix to combine.
- Add the flour, pecans, almonds, salt and mix until incorporated and you have a cookie dough.
- Roll the dough into small balls and place on a large baking sheet. Keep at least an inch gap between each ball.
- Place the baking sheet in the fridge to let the dough chill for 15 minutes.
- After the dough has chilled, bake for 16-18 minutes – just until the bottoms of the cookies are lightly golden.
- Let cool for a few minutes before coating each cookie generously in confectioners sugar.
Recipe and Photography by Noreen Wasti