There’s no feeling quite as blissful as your first bite of one of these cookies. Whether you call them Russian tea cakes or snowballs, there’s no denying that they’re essential to bake during the Christmas season. I have beautiful memories from my childhood as this used to be a treat we used to wait for. It would be all hands on deck when it came to rolling these cookies in powdered sugar. Well, needless to say, in the process a few would unknowingly roll down into our tummies too..;)
A shortbread-like dough, studded with chopped nuts, bakes up to a texture that’s beautifully sandy and tender, never dry or crumbling to bits. The classic finish for them is a roll through powdered sugar—just like dashing through the winter snow! Make this recipe and you’ll be part of a legacy of bakers who have made Snowballs one of the most anticipated treats of the season.
Russian Tea Balls (Snowball Cookies)Course: CookiesDifficulty: Easy
Russian Tea Cakes are tender, buttery cookies with a light nutty flavor all covered in powdered sugar!
Butter – 100 gms
Castor/Powdered Sugar – ¼ cup
All Purpose Flour – 1 cup
Salt – 1/8 tsp
Vanilla Essence – ½ tsp
Chopped Cashews – ¼ cup
Powdered Sugar for Coating
- Preheat the oven at 180C for 15 min.
- Line a cookie tray with parchment paper.
- Cream together butter and sugar.
- Add the flour, salt, vanilla essence and chopped cashews to it and mix well into a smooth dough.
- Make small balls and bake this at 180C for 12-15 min till the bottom becomes golden brown color.
- Let it cool down for about 10 min.
- Roll the ball in powdered sugar while its still hot and keep it aside.
- The sugar will melt and stick to the cookies.
- Once it cools down a little, roll it again in sugar.
- This process can be repeated one or two more times if needed, to give a snow white color to the cookies.
- Store in an airtight container.