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Hazelnut Snowball cookies, often times called mexican wedding cookies or russian tea cakes; are light and buttery and coated with powdered sugar. They are perfect for a cookie exchange or christmas cookie. Recipe form aileencooks.com
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5 from 1 vote

Snowball Cookies

I use a food processor to make these cookies. If you don't have access to a food processor, just finely chop the hazelnuts and mix everything else up by hand.
Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Course: Dessert Recipes
Cuisine: American
Servings: 36
Calories: 114kcal
Author: Aileen Clark

Ingredients

  • 1 cup hazelnuts
  • 1 3/4 cups powdered sugar
  • 1 cup 2 sticks butter softened
  • 2 cups all purpose flour
  • 1/2 teaspoon salt
  • Special equipment: food processor

Instructions

  • Preheat your oven to 400 degrees. Grease a cookie sheet and set aside.
  • In the bowl of a food processor, pulse the hazelnuts until they are finely chopped.
  • Pour the hazelnuts into a separate bowl and place 3/4 cup of the powdered sugar and the softened butter into the food processor.
  • Turn the food processor ON and allow it to process until the sugar and butter have creamed together.
  • Slowly add in the flour, chopped hazelnuts, and salt. Continue to process until everything is combined. You may need to scrape down the bowl once or twice.
  • Take a teaspoon sized scoop of dough and squeeze in your hand so it sticks together. Roll the dough into a "snowball" shape and place on the cookie sheet. Repeat.
  • The cookies may be placed close together - just not touching- as they will not rise during baking.
  • Bake for 8 minutes, until just set and not browned.
  • Allow the cookies to cool for 10 minutes and roll them in the remaining 1 cup of powdered sugar.
  • Store in an air tight container at room temperature.

Nutrition

Serving: 1cookie | Calories: 114kcal | Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Cholesterol: 14mg | Sodium: 70mg | Fiber: 1g | Sugar: 5g