Spiced Snowball Cookies

Years ago, my future mother-in-law introduced me to the glorious Snowball Cookie, which I believe she referred to as Mexican Wedding Cookies. Upon further research, I learned they are also referred to as Russian Tea Cakes, Snowdrops . . . and most likely a variety of other names. Where did they actually originate and what was the first name? I’m not sure. But from the moment I first tried these cookies, I was hooked. I love that you can serve them plain or play with the spices in the topping, as I have done here. (Note: using a single spice, such as ground cinnamon, would also be lovely). I typically use almond flour, but you could mix things up and try using hazelnut flour instead! These are truly a holiday crowd pleaser. Make sure to let the cookies chill before baking; it will help them maintain their shape. Also, let them cool briefly when you remove them from the oven, because they’ll be very delicate, but not for too long. That first coating of powdered sugar will stick best while the cookies are warm.

Spiced Snowball Cookies

By Jennifer Farley Prep Time: 40 minutes | Cook Time: 20 minutes | Total Time: 1 hour | Yields: Approximately 30 cookies Cookies:

• 8 1/2 oz (approximately 1 1/2 cups) All Purpose Flour
• 1/2 tsp Salt
• 8 oz (2 sticks) Unsalted Butter, room temperature
• 2 1/2 oz (1/2 cup) Confectioners' Sugar
• 1 tsp Vanilla Extract
• 4 1/4 oz (approximately 1 1/4 cups) Almond Flour

Topping:

• 1 cup Confectioners' Sugar
• 2 1/4 tsp Cinnamon
• 1/2 tsp Allspice
• 1/2 tsp Nutmeg
• 1/2 tsp Ginger
• 1/4 tsp Cloves

In a medium-sized bowl, whisk together the flour and salt. Set aside. In a stand mixer fitted with the paddle attachment, cream the butter, sugar, and vanilla on medium-high speed until light and fluffy. Scrape down the sides and turn the speed to medium-low. Slowly add the almond flour, followed by the flour. Scrape down the sides of the bowl a few times, all the way to the bottom, until the cookie dough is evenly combined and there are no dry patches. Line a baking sheet with parchment paper. Using a tablespoon-sized scoop, portion out the dough and then roll it into a ball using clean hands. Place the cookies on the prepared sheet and then chill in the refrigerator for at least 20 minutes. While the cookies are chilling, preheat the oven to 325°F. Space the cookies out by at least 1 1/2 inches (they will spread just slightly) and bake, in batches if necessary, for approximately 20 minutes. While the cookies are baking, whisk together the topping ingredients in a shallow dish, such as a pie pan. Allow the cookies to sit until they are cool enough to handle, approximately 3-4 minutes, then very gently toss in the spiced topping. Allow the cookies to cool completely to room temperature, then toss once more in the sugar mixture. Jennifer Farley is the writer, food photographer and stylist behind Savory Simple, a blog dedicated to everyday gourmet recipes for the home cook. Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine in Gaithersburg, MD and has worked professionally as a line cook, pastry chef, and cooking instructor. She currently works as a full time recipe developer and food photographer in Washington DC, where she lives with her husband, Jeff. Her work has been featured by Parade Magazine, Bon Appetit, Food52, The Kitchn, and Food & Wine. Her second cookbook, The Gourmet Kitchen, will be released in 2016.