Also known as Russian Tea Cakes, Mexican Wedding Cookies, Sugar Butter Balls, Egyptian Feast Cookies, Nut Butter Balls, Norwegian Snowballs, Kourambie, Holiday Nuggets, Swedish Heirloom Cookies …oh my goodness! That’s just to name a few, but in our house we just call them Snowballs Rounds or balls. They are a delectable cookie with a thousand names.

Prep Time: 5 minutes

Cook Time: 13 – 16 minutes

Serves: 36 balls if using a one inch scoop

Ingredients:

1 C. Butter softened

1/2 tsp. Ground cinnamon

1/2 tsp. Kosher salt (optional)

1/2 C. Powdered sugar, plus more for rolling

1 tsp. Almond extract

2 C. Flour

3/4 C. Finely chopped almonds, pecans or walnuts

What to do:

Preheat oven to 350 degrees.

Cream together butter, cinnamon, salt and powdered sugar until light and fluffy.

Scoop into 1 inch balls and round them smooth between your hands. Bake 13-16 minutes, until cookies are set but not browned.

Let cool on the tray for a minute or two and then roll the warm cookies in powdered sugar and set on a cooling rack. Once cool, roll them once or twice more in powdered sugar. Store in an airtight container. 

Christina’s Notes:

The way I coat the cookies in powdered sugar is to put some powdered sugar in a bowl and roll the warm cookies, a few at a time, through the sugar. They also freeze well. I also find that using real butter is a must. They taste better plus the consistency is better also, they won’t spread on you.