Mexican wedding cookies/ Snowball cookies

Can I tell you a secret, I miss snowy Christmas. I was born and grew up in a part of world where winter means really just a cool weather that’s all. Snow is only mentioned in the stories and songs. Then in Japan where I stayed, it snowed for a few a days in February. After moving to Sweden I experienced what is snowy Christmas. The white light reflects from the snow when there is no sun, and is beautiful. After coming to US, I stayed in two states where snow is prominent. Currently I am in a part of Texas where snow is an occasional visitor. I am happy, as on one end as it helps my plant and tree can survive through the year, but I can’t help missing that white snow.

As Christmas is near, I have started baking few cookies, and yesterday I made this Mexican wedding cookies/ Snow ball cookies/ Russian tea cakes/Polvorón/Butter balls. Whatever you call them they are delicious and melt in mouth.  These are famous cookies that made during the Christmas. According to wisegeek these cookies originated in medieval Arab world, and spread to Europe, and along with Spain invasion it comes to Mexico. In Mexico, the cookies are handed out to guests at weddings and other celebrations. In Mexico it is called Boscochitos, and served during wedding and other functions. It is usually made in round or crescent shape.  It has a powdered sugar coating and makes it looks like a snow ball. I was planning to make them with pecans; however I don’t have pecans in my hand, so decided to use almonds.  I found this recipe  at King Arthur flour baking center’s blog and also in Craft YouTube video. For these cookies, the almonds were first blanched and then toasted.

I ground into powder along with ½ tablespoon of powdered sugar to prevent them from getting into nut butter. Then this ground almonds was mixed with All-purpose flour and powdered sugar along with butter. Reduce the butter amount from the original recipe.  I used vanilla extract and almond extract to get an extra flavor.  However after mixing everything the dough was still powdery, hence added 2 ½ tablespoon of water to bring together into a stiff dough. I spooned 1 teaspoon of dough into balls and baked at 325 °F for about 15 minutes or until sides are starting to brown. I allowed them to cool in the baking sheet for about 10 minutes and then coated with powdered sugar. It is better to cool the cookies very well and then coat with sugar, otherwise sugar will starts melting.  You can do two or three coating of powdered sugar/confectioners’ sugar so that you will get exact snow ball cookies.

These are delicious melt in mouth taste like shortbread. Try it if you have some almond, pecans, and walnuts in your hand. Here comes the recipe. 

 Grab your ingredients from the pantry.

Line baking sheet with parchment paper if needed. I bought a cookie sheet that doesn’t need any pre working I like that part. Preheat oven to 325F.

Blanch and toast the almonds and set aside.  Powder almond with confectioners’ sugar to prevent them from become almond butter. Cream butter and sugar add vanilla extract, almond extract and salt. To this add ground almond and all purpose flour combine well to form stiff dough. I used less butter so needed 2 ½ tablespoons water to make it stiff dough. 

Scoop 1 teaspoon dough and make ball and place it cookie sheet about 1 inch apart. Bake them for about 15-20 minutes or until the bottom part is slightly brown and sides start to get brown. 

Once the cookies are cooled rolled them in confectioners’ sugar, do two to three times to make exact snowy white in color. 

Enjoy as much you wish. 

                                                        Print Recipe from here

Mexican Wedding Cookies/ Snowball Cookies

Adapted from King Arthur Flour Baking  Blog

prep Time    20 minutes

Cook Time    20 minutes

Yield :            18-24 cookies

Ingredients            
Dough
           

• 1/4 cup  unsalted butter*
• 1/4 cup confectioners' sugar/Powdered Sugar
• 3/4 teaspoons vanilla extract
• 1/8 teaspoon almond extract, optional
• 1/8  teaspoon salt.
• 1/4+1/8 cup almond flour or 3/4 cup blanched almonds, finely ground
• 1 1/8 cup King Arthur Unbleached All-Purpose Flour
• 2 ½ tablespoon of water
• * you can increase the amount of butter to ½ cup then no need of water                    

Coating
            1/4 cup confectioners' sugar

Directions
Preheat the oven to 325°F. Lightly grease (or line with parchment)  one  baking sheets
In a large bowl, beat together the butter, sugar, vanilla extract, almond extract, and salt.
Beat in the almond flour, then the all-purpose flour. Add  water  if needed to form a stiff dough.
Scoop chestnut-sized (1") pieces of dough, and roll them into balls. A level teaspoon cookie scoop will give you just the right amount of dough. Place the balls on the prepared baking sheets, leaving 1" between them.
Bake the cookies for 15 to 20 minutes, until they feel set on top: and some of them are MAYBE beginning to barely brown around the edges.
While the cookies are baking, put the topping sugar in a shallow bowl.
Remove the cookies from the oven and transfer them, 5 or 6 at a time, to the bowl. Roll them in the sugar to coat, and then transfer them to a rack to cool.
When the cookies are cool, roll them in the sugar again; they should be thoroughly coated and snowy white.
Store airtight at room temperature.

Variations:

• You can use pecans, walnuts or any nut of your choice instead of  Almond.

 I am linking this  Sweet treat to Hearth and Soul Blog Hop 
Favorite recipes: Christmas Recipes  hosted here.