I love these little nutty nuggets!
You definitely had them before in another version I am sure!
A few other names: snowballs, pecan balls,Russian tea cookies, & Mexican wedding cookies.
This version uses gound almonds, cinnamon & nutmeg. I simply love how quick and easy these cookies are to make. The dough can be frozen .And the baked cookies last a few days in an air tight container.
Try this version for the Holidays !
2 sticks of unsalted butter, room temperature
1 1/4 cup confectioners sugar
1 teaspoon vanilla
1/4 teaspoon salt
1 3/4 cup all purpose flour
1 teaspoon ground cinnamon
1 cup ground almonds
touch of nutmeg
In a mixing bowl beat butter on high speed, until fluffy and pale yellow.
Add 1/2 cup confectioners sugar. continue beating until light and fluffy again. Reduce speed to low. Add vanilla and salt, mix until blended .
Over a sheet of parchment paper, sift together flour cinnamon, and nutmeg.
Add flour mixture to butter and mix on low speed just until blended.
Stir in almonds.
Cover and refrigerate until dough is chilled about 15mins.
Preheat oven 350. sift remaining 3/4 cups of confectioners sugar in a shallow bowl.
Shape the dough into 1 inch balls. Place on ungreased baking sheets. Bake until cookies are just golden on the bottom 12-14 minutes. Transfer the baking sheets to wire racks.
Eat and Share
These cookies can be made a few days ahead of time and kept in an airtight container.