Happy Thursday friends!! I’m feeling under the weather still but I’m baking all my Christmas goodies. Today, I will show you how to make these popular cookies which have different names : snowball cookies, Russian tea cakes, Mexican wedding cookies…. different names, same cookie!
These cookies usually don’t have any filling BUT today I made some with a COOKIE BUTTER filling. I used Biscoff spread.
Let’s start with the recipe!
Yield about 2 dozen cookies
For the cookies
2 and 1/4 cups all-purpose flour
1 cup toasted pecans . In a food processor or mixer, you will have to mix them until they are finely ground.
1 cup of unsalted butter, room temperature
1/2 cup powdered sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
For the filling
Biscoff spread (cookie butter spread)
1/2 cup powdered sugar
1.- In a small bowl, mix finely ground pecans, flour and salt. Set aside.
2.- In a bowl of a mixer, cream the butter for about 2 minutes. Then, add powdered sugar, mix for 2 more minutes. Add vanilla.
3.-Mix in dry ingredients. Mix until all is well combined.
4.- Cover the dough with plastic wrap and chill it in the fridge for a couple of hours or overnight.
1.- Scoop 1/2 teaspoon sized balls of Biscoff and place them on the baking sheet line with parchment paper. Place baking sheet in the freezer for 45 minutes.
2.- Preheat oven to 350 degrees F. Line baking sheets with parchment paper. Set aside.
3.- Scoop out about one tablespoon sized dough balls and flatten in your palm. Place one frozen Biscoff ball and place into the middle of each dough ball. (Work with one frozen Biscoff ball at a time and keep the rest in the freezer so they stay frozen). Then, add another one tablespoon of cookie dough on top and press the sides together and wrap dough around and roll into balls.
4.- Place dough balls on prepared cookie sheets. Chill entire baking sheet in the fridge for at least 30 minutes.
5.- After 30-45 minutes, bake in preheated oven for about 15 minutes (the bottoms of the cookies will turn golden brown). Do not let the cookies get darker on the top.
6.- Let the cookies cool for 2 minutes. Then, while they are still hot, roll them into the powdered sugar.
7.- When the cookies cooled completely, roll them into powdered sugar again.
Note: You can make these cookies without the cookie butter filling.