I grew up in Minnesota—the land of too many snowballs. So it’s probably no great surprise that I had little desire to try Russian Snowballs. Of course, I also thought they were made of coconut. I don’t like coconut. Ewww.
Now that I’ve traded the frozen tundra for palm trees and flip-flops, the word snowball no longer makes me scream in terror, thus making Russian Snowballs much more appealing these days. Plus, there is no coconut. Only lovely, luscious almonds, butter and powdered sugar. Oh baby. Okay, there are one or two other ingredients, but you get the idea.
These cookies are light and crumbly but mostly yummy. I generally don’t like making cookies because I find them to be a little too time consuming, but these really do only take minutes to make. And only seconds to eat!
Russian Snowballs
Ingredients
- 1 cup butter, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla
- 2 1/4 cups all-purpose flour
- 1/4 tsp salt
- 3/4 cup ground almonds
Instructions
- Heat oven to 350 degrees. Line 2 cookie sheets with parchment paper.
- Combine butter, powdered sugar and vanilla and mix with hand mixer or stand mixer until creamy.
- Add flour, salt and ground almonds and mix together. Mixture will be crumbly.
- Shape mixture into 1-inch balls and place on cookie sheet. They won’t flatten when baked so you can put them fairly close together.
- Bake for 10-12 minutes. They will not brown.
- Roll balls in powdered sugar as soon you take them from the oven. Let them cool and roll them in powdered sugar again.
Notes
If you can’t find ground almonds you can easily make them yourself in your food processor with slivered almonds. Just pulse until ground or very finely chopped.
Recipe from the The Ginger Cook.
Enjoy!
Tanya
Must not be doing something right….they flattened out in the oven…gonna refrigerate them first next time….maybe that will solve the problem.
Oh, I’m sorry to hear that your cookies flattened. Chilling them might help. Sometimes when I use an extra-light hand on measuring my flour, I’ve had cookies flattened too. It’s such a fine line – too much and they turn out dry. Too light and they flatten or fall apart. Let me know how your second batch turns out!