Cookie exchange time will soon be upon us… yay! One of the cookies I make each year are Snowballs, which are also called Russian Tea Cakes, Mexican Wedding Cakes and countless other names depending where you live. This year I made Chocolate Snowball Cookies, and took them to a whole other level. I added a surprise chocolate filling and also some edible glitter in the rolling sugar to make them literally sparkle.
These cookies are great for cookie exchanges because they freeze very well and also last at least two weeks in an airtight tin on the counter, making them a good shipping option too.
- 1 cup (250 g) unsalted butter at room temperature
- 1/2 cup (125 mL) icing (confectioner’s) sugar
- 1 tsp (5 mL) pure vanilla extract
- 1 tsp (5 mL) almond extract
- 1 cup (250 mL) ground blanched almonds
- 2 cups (500 mL) all-purpose flour
- 24 small milk chocolate balls (the ones wrapped in foil work perfectly for this, unwrapped of course)
- 3/4 (175 mL) cup icing sugar
- 2 tbsp (1 small jar) edible glitter (available at cake decorating stores)
In a stand mixer, or using a hand mixer, cream butter and add in the 1/2 cup of icing sugar. Mix well until light and fluffy. Add in vanilla and almond extracts, ground almonds and flour. Continue beating until a soft dough comes together. Wrap dough in plastic wrap and set in fridge for 1/2 an hour. Once the dough has chilled, divide into 24 equal portions, rolling each portion into a ball. Using your thumb, make a hole to insert the chocolate ball. Squeeze the hole closed and roll again so that you have a ball, which should be close to the size of a donut hole or a golf ball. Continue with the remaining dough, placing balls on parchment lined cookie sheets. Bake on the middle rack of a preheated 350 degree oven for 15-18 minutes, or until the bottoms are just golden brown.
While the cookies are baking, mix the 3/4 cup of icing sugar and the edible glitter in a pie plate. Once the cookies have been out of the oven for five minutes, roll each cookie in the sugar and place on a cooling rack. Once the cookies are cooled, roll them in the sugar again. These cookies freeze great, and can be stored in an air-tight container on the counter for at least a week.
What cookies do you make strictly for the Holiday season? Do you host a Holiday Cookie Exchanges? If so, do you do any fun things that make yours stand out from the rest?