Snowball Cookies
Votes: 1
Time: 55 min.
Complexity: easily
Quantity: 48 cookies
Complexity: easily
Quantity: 48 cookies
Snowball cookies are unique cookies coated in a snow-white powdered sugar coating, perfect for a sweet New Year's table, thanks to their miniature snowball-like appearance. The cookies get their eggnog flavor from the addition of bourbon, rum essence, and nutmeg, creating the warming taste of eggnog, a popular Western winter drink with a creamy, spicy flavor. Almonds, ground with powdered sugar, and butter create a soft, melt-in-your-mouth texture. Form the dough into snowballs, bake in the oven, and while hot, generously roll them in powdered sugar and nutmeg. Serve with eggnog or any other alcoholic or warming beverage.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup blanched almonds (skin removed)
- 2 cups powdered sugar
- 220 g butter, room temperature
- 1 tbsp bourbon
- 2 tsp rum essence
- 1 tsp vanilla extract
- 2 and 1/4 cups premium flour
- 0.5 tsp fine salt
- 1 tbsp grated nutmeg + extra for serving
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Cooking the dish according to the recipe:
- Line 2 baking sheets with parchment paper.
- Place the almonds and 1/2 cup powdered sugar in the bowl of a food processor and pulse for 2 minutes. Add the butter and pulse until smooth, 30 seconds to 1 minute. Scrape down the sides of the bowl as needed. Add the bourbon, rum essence, and vanilla extract and pulse until smooth. Add the flour and salt and pulse until the dough forms a ball.
- Using a heaping teaspoon, scoop the dough and roll it into 2.5 cm diameter balls. Place them on prepared baking sheets, spacing them 2.5 cm apart. Refrigerate for 30 minutes.
- Meanwhile, position racks in the upper and lower thirds of the oven and preheat the oven to 175°C.
- Bake, rotating the baking sheets halfway through, until the cookies are firm to the touch, completely dry, and beginning to crack slightly on the surface, 20 to 25 minutes. Cool the cookies on the baking sheets for 5 minutes; they will firm up as they cool.
- Meanwhile, sprinkle the nutmeg and the remaining 1.5 cups of powdered sugar into a pie plate or wide baking dish and mix well. Gently roll the warm cookies in the sugar mixture until evenly coated; the cookies need to be warm enough for the first layer of powdered sugar to adhere. Cool the cookies completely on a wire rack, about 30 minutes, then roll them again in the sugar mixture until the cookies turn white. Sprinkle the cookies with additional nutmeg. Store cookies in an airtight container, dusted with powdered sugar, for up to a week..
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