Snow is becoming less and less of a sight here in NJ. We seem to get more excited at the mere mention of flakes. I'd rather eat these Snowball Cookies than catch snowflakes on my tongue anyway. No winter season or cold temperatures required.
Russian Teacakes, Mexican Wedding Cookies, and Snowballs. All pretty much the same thing with some variations in the shapes of the cookies or the ingredients used. All equally delicious. They are the smallest bite of pure buttery perfection.
This was inspired by my Cinnamon Spice Snowball Delights recipe which is a variation of this classical Snowball Cookie but with Cinnamon as a nod to snickerdoodle. As stated in my previous recipe, these were always a favorite for my family to bake near the holidays. Using our trusty old school, 1970's print Betty Crocker cookbook this recipe has stood the test of time and tastebuds. If you haven't had them before, you're missing out..and once you do, you will continue to bake them. They're just that good.
The original recipe uses walnuts, and in researching other recipes you will see that some call for pecans and other nuts instead. I chose the marcona almonds because I have a family member who is allergic to walnuts and was looking for the closest texture. We think the buttery, marcona almonds with the sweet, nutty taste delivers and even surpasses the flavor of the original walnut snowball cookie recipe.
Whatever nuts you decide to use and whatever name you decide to call these cookies they will be delicious, and they won't last long.
Snowball Cookie Ingredients
These Snowball Cookies are a delightful blend of butter, powdered sugar, and nuts, coated in a snowy dusting of sweetness. Simple ingredients, irresistible results.
- Butter
- Flour
- Marcona Almonds
- Confectioners Sugar
See recipe card for quantities.
Marcona Almonds vs. Regular Almonds
There are some big differences between regular almonds and Marcona almonds. I wouldn't suggest swapping out regular almonds in this recipe because they are too dry and are more bitter than the Marcona.
Origin
- Marcona Almonds: Originally grown in Spain, particularly in the Mediterranean region, Marcona almonds are considered a delicacy in Spanish cuisine.
- Regular Almonds: These are widely grown around the world, with California producing about 80% of the global supply.
Texture
- Marcona Almonds: Known for their smooth, tender texture, they are softer and less crunchy than regular almonds.
- Regular Almonds: Firmer and crunchier, with a drier texture.
Flavor
- Marcona Almonds: Naturally sweeter and more buttery, with a milder almond flavor.
- Regular Almonds: Have a more robust, slightly bitter flavor profile.
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📖 Recipe
Marcona Almond Snowball Cookies
Ingredients
- ½ cup butter softened
- ¼ cup Confectioners Sugar
- 1 teaspoon vanilla
- 1 cup & 2 TBSPs of All-purpose flour
- ½ cup finely chopped Marcona Almonds
- ⅛ teaspoon salt omit if Marcona Almonds are salted
- Confectioners Sugar for Coating
Instructions
- Preheat oven to 400 degrees.
- Line a baking sheet with parchment paper.
- Mix butter, powdered sugar, and vanilla in a large bowl. Stir in flour, nuts and salt (if required). You may need to use your hands to help the dough come together.
- Shape dough into 1-inch balls. Place about 1 inch apart on a parchment-lined cookie sheet. You should get approximately 18-24 cookies depending on the size.
- Bake for 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
- While your cookies are baking, prepare confectioners sugar in a bowl for coating the cookies.
- When the cookies are finished baking they will be ever so slightly golden brown. Roll each of the warm cookies right inside the confectioners sugar. Let them cool.
- Once cookies have cooled for a couple of minutes, repeat the coating step a second time to ensure the cookie is fully coated in the sugar.
Casey B. says
awesome
Eldon says
Kudos. Terrific. ⭐️