Snowball cookies, also known as Mexican Wedding Cookies or Russian Tea Cakes, are a classic treat enjoyed around the world, especially during the holiday season. These delicate, crumbly cookies are rich with butter and rolled in powdered sugar, giving them their distinctive snowball appearance. Here’s a detailed recipe for making these delightful cookies, including tips, variations, and FAQs.
Ingredients:
- 500 grams white flour
- 200 grams Iberic pork lard
- 125 ml white wine
- 90 grams powdered sugar
- A pinch of salt
- Extra powdered sugar for rolling
Instructions:
- Prepare the Dough:
- In a large mixing bowl, combine the white flour, Iberic pork lard, white wine, powdered sugar, and a pinch of salt.
- Mix until all the ingredients are well combined and form a smooth dough. The dough should be soft but not sticky.
- Chill the Dough:
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This helps to firm up the dough, making it easier to handle and shape.
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Shape the Cookies:
- Take the chilled dough out of the refrigerator. Using your hands, roll small portions of dough into balls, about 1 inch in diameter.
- Place the dough balls on the prepared baking sheet, spacing them about 1 inch apart.
- Bake:
- Bake in the preheated oven for 15-20 minutes, or until the cookies are lightly golden on the bottom. They should still be pale on top.
- Roll in Powdered Sugar:
- While the cookies are still warm, roll them in the extra powdered sugar until they are completely coated.
- Allow the cookies to cool completely on a wire rack. Once cooled, roll them in powdered sugar again for a thicker coating.
- Serve:
- Arrange the snowball cookies on a plate and serve. These cookies are perfect with a cup of tea or coffee.
Cook’s Notes:
- Ensure the lard is at room temperature before mixing it with the other ingredients.
- For a more festive touch, you can add a teaspoon of vanilla extract or almond extract to the dough.
- If you prefer a different fat, you can substitute the Iberic pork lard with unsalted butter.
Variations:
- Nutty Snowball Cookies:
- Add 1 cup of finely chopped nuts (such as pecans, walnuts, or almonds) to the dough for added texture and flavor.
- Cinnamon Snowball Cookies:
- Add 1 teaspoon of ground cinnamon to the powdered sugar for rolling to give the cookies a warm, spiced flavor.
- Lemon Snowball Cookies:
- Add 1 tablespoon of lemon zest to the dough for a refreshing citrus twist.
- Chocolate Snowball Cookies:
- Add 1/2 cup of mini chocolate chips to the dough for a chocolatey version.
- Vegan Snowball Cookies:
- Substitute the Iberic pork lard with coconut oil or vegan butter for a plant-based version.
FAQs:
- Can I make the dough ahead of time?
- Yes, you can prepare the dough and refrigerate it for up to 2 days before baking.
- Can I freeze the cookies?
- Yes, snowball cookies freeze well. Store them in an airtight container and freeze for up to 3 months. Thaw at room temperature before serving.
- What can I use instead of lard?
- Unsalted butter is a common substitute for lard in snowball cookies.
- Why did my cookies spread too much?
- Ensure the dough is well-chilled before baking to prevent excessive spreading. Also, avoid overmixing the dough.
- How do I store snowball cookies?
- Store the cookies in an airtight container at room temperature for up to 1 week. They can also be stored in the refrigerator for up to 2 weeks.
Snowball cookies are a delightful treat that are simple to make and perfect for any occasion. Their crumbly texture and sweet, powdered sugar coating make them a favorite during the holidays. With this detailed recipe, tips, and variations, you can create your own batch of delicious snowball cookies to enjoy and share with family and friends. Happy baking!
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