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Grandma's Treasured Snowball Sweets
These delightful little snowball sweets transport me straight to my younger days in grandma's kitchen. Their melt-away buttery goodness and sugar powder coating makes them truly unforgettable. Needing just 6 basic items, they've become my go-to holiday treat. During Christmas gatherings, these cookies always vanish first from any dessert table.
Cherished Bites of Nostalgia
Baking these cookies at Christmas has become my yearly ritual. I can still picture myself as a small child, standing on a kitchen chair, helping mom coat warm cookies with sugar powder. These days, my children join me in this sweet tradition. The buttery shortbread chunks are beautifully simple, and that's their charm. I always stock up on ingredients during December because friends and family constantly ask for more.
The Background of These Sweets
My folks always nicknamed these snowball sweets since they look exactly like tiny mounds of snow on the serving plate. You might recognize them as Italian wedding sweets, Russian tea bites, or Mexican wedding cookies. Whatever you call them, they're those sugar-dusted, nutty, butter-rich treats everybody craves.
Your Shopping List
- Butter: Get it soft and unsalted, maybe buy some extra just to be safe
- Sugar: Plain white granulated does the job nicely
- Vanilla: The real stuff really lifts the taste
- Sea Salt: Add a tiny bit to boost all other flavors
- Flour: Standard all-purpose, carefully measured out
- Nuts: Walnuts are my favorite, but try pecans too
- Powdered Sugar: This creates the snowy look
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Time to Create Wonders
- Prepare Your Mix
- First beat your butter with sugar until light and soft. Then add the vanilla and salt, and slowly work in your flour. Add the nuts at the very end
- Cool it Down
- Cut the dough in two, wrap it up well and let it sit in the fridge for around 45 minutes to firm up
- Prep Your Oven
- Warm your oven to 350°F and cover baking trays with parchment paper for super easy cleanup
- Form Your Treats
- Make little 1 inch rounds from the dough, I use a small cookie scoop so they're all uniform
- Baking Time
- Put them on trays with space between and cook for 12 to 14 minutes until you notice slight browning on the bottom
- Sugar Coating
- Roll them in powdered sugar while still warm, then again after cooling. My kitchen gets dusted all over but it's totally worth the mess
Smart Baking Tricks
Getting amazing snowballs means handling your flour just right. Always gently spoon it into your measuring cup and skim off the top, don't push it down. Keep your sweets tiny, about a spoonful of dough each for even cooking. Watch them closely near the end of baking time as they can darken too fast. I love catching them right when the bottoms turn slightly golden - that's perfection.
Try Different Things
Though I usually grab walnuts because that's what mom always used, you can play around with different options. Sometimes I switch to almonds or pecans for a change. At Christmas time, I've tucked little red and green candy pieces inside - my kids love guessing which color they'll find in each bite.
Storage Advice
You can keep these goodies in a sealed container for about 4 days, if your family doesn't gobble them all first. I often whip up extra batches for the freezer where they'll stay good for up to 2 months. Just let them warm up naturally when you want them, and maybe dust on fresh powdered sugar to make them look pretty again.
Try My Other Festive Treats
If you enjoy these snowballs, you'll definitely want to sample my other Christmas favorites. My oatmeal cookies with cranberries and white chocolate chunks are wonderful, and the hot cocoa cookies taste just like winter feelings. Don't miss trying the peanut butter blossoms and cookies with peppermint kisses that always make my holiday baking list. My classic chocolate chip treats with festive red and green candy bits bring holiday cheer to any table.
Frequently Asked Questions
- → Why coat them in sugar twice?
The first layer sticks better when warm, and adding another round after cooling gives them that thick frosty look.
- → What nuts work best here?
Pecans, walnuts, or almonds work great! Use whatever you’ve got, but keep them finely chopped for smoothness.
- → Why refrigerate the dough?
Cooling it helps you roll without sticking, plus it prevents them from spreading too much in the oven.
- → How can I tell they’re cooked?
Watch for just a hint of golden color around the base. Pull them out before they dry out.
- → Are they okay to freeze?
Yes, you can freeze them before adding sugar. When ready to enjoy, thaw and coat with powdered sugar again.