Snowball Tea Cakes
They may be rolled twice in powdered sugar, but these classic nut cookies are not overly sweet. Just be careful not to breathe in while taking a bite.
Ingredients
- 1 cup butter softened
- ½ cup powdered sugar sifted
- 1 teaspoon pure vanilla extract
- 2¼ cups all-purpose flour
- ¼ teaspoon salt
- ¾ cup finely chopped walnuts we used locally owned Corky’s Nuts
- 1 cup powdered sugar sifted
Instructions
- Preheat oven to 400°F.
- In a large bowl, thoroughly mix together butter, ½ cup sugar and vanilla. Stir in flour, salt and nuts until dough holds together and all flour is incorporated.
- Shape dough into 1-inch balls. Place onto an ungreased baking sheet. They will not spread so they can be very close together. Bake for 10–12 minutes, or until set but not brown. Remove from oven.
- Place remaining cup of powdered sugar in a bowl or plate. While cookies are still warm, roll in additional powdered sugar, coating them. Allow them to cool on a wire rack. This process will make the sugar melt and they will be somewhat sticky.
- When they are fully cooled, roll in powdered sugar again so they are fully coated.
- Store in an airtight container.
Notes
Editor’s note: These can be made gluten free by using a 1:1 gluten-free flour in place of the all-purpose flour.
ABOUT THE CONTRIBUTOR
Julia San Bartolome owns Sweet Arleen’s bakery in Westlake Village and is a three-time winner of the Food Network’s “Cupcake Wars.” She has a passion for all things food related and holds a degree in pastry arts from the California Culinary Academy in San Francisco. She is now head chef at Oak Grove School in Ojai.
