Christmas Snowball Cookies

I love to give cookies at Christmas. From your child’s teachers and coaches, to neighbors and friends alike, a tin of cookies is a gift of the heart. And while many of my kids had a well meaning parent collecting donations for a group gift from the class (sometimes that parent was even me!), I always had them make a plate of cookies as well. It was very important to me to teach my sons that Christmas was a time of giving, and having them personally hand off cookies they had helped bake was a great way to illustrate this point. And on years where we were not participating in some type of group gift I would tie a gift card for Peet’s or Starbucks into the bow. If I really needed to start every day with coffee to deal with two kids I can only imagine how much is required to spend seven hours with 25 of them!

I picked this cookie to kick off the Christmas baking season for a few reason. First and foremost, it is my Granny’s recipe. They are not overly sweet, even though they are coated in powdered sugar, which is perhaps why this recipe was kept alive by my aunt during the years when I couldn’t see the point in baking anything that wasn’t chocolate. But the key to any good cookie assortment is variety, both in taste and appearance, and these Christmas Snowballs are the perfect addition.

Second, and perhaps even more importantly, these cookies were made to hang around for a week or two while you finish up the rest of your baking. The recipe says, “best when made a week or two ahead”, and Granny was not kidding when she put that down. Just store them airtight and they will not only still be fine when you get around to arranging your cookie tins, they will be all the better!

As with the great majority of my Granny’s recipes, this one is not heavy on instruction. So, a few key details to note from someone who has made it a few times:

Find the full recipe or Almond Christmas Balls here, I will be back later this week with a few more great “make ahead” cookies. Until then, happy baking!

 

 

 

 

 

3 thoughts on “Christmas Snowball Cookies

  1. Dana
    December 3, 2015 at 5:00 pm

    These are soooooo yummy – and flexible. I had the urge to make them the day I ready your post, but without any almond meal on hand, I managed to dig through my freezer and find frozen almond pulp (leftover from making almond milk for smoothies months ago). I defrosted the frozen pulp in the microwave a bit while warming up the butter — I’m sure the texture and moisture level were not ideal — but the cookies turned out great. Although they are not going to last “a week or two”! In my house I’d either have to hide them or triple the recipe to have any around two weeks later!

    1. Laylah
      December 3, 2015 at 8:22 pm

      Thank you for sharing! It is good to know this option is out there… and this recipe doubles very well! Next time you can make a larger batch 🙂

  2. June 26, 2016 at 10:02 pm

    Most people refer to these delicious cookies as Mexican Wedding Cakes. Since my children were young, we have always refered to them as Christmas Snowballs because they look just like snowballs covered in powdered sugar!

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