Thursday, February 21, 2013

Snowdrops Cookie Recipe

Photo Credit: rightathome

    • 1 cup butter
    • ½ cup confectioner's sugar plus 1 cup for dusting
    • ½ teaspoon salt
    • 1 cup finely chopped almonds or pecans
    • 1 Tablespoon vanilla extract
    • 2 cups sifted all-purpose flour


    1. Cream butter in a mixing bowl.
    2. Gradually add sugar (1/2 cup) and salt.
    3. Continue creaming until light and fluffy.
    4. Add nuts and vanilla extract.
    5. Blend in flour gradually. Mix thoroughly.
    6. Shape into teaspoonful balls.
    7. Place on ungreased cookie sheet.
    8. Bake at 325° F. for 15-20 minutes.
    9. Sprinkle some of the confectioner's sugar over cookies while still on the sheet. Cool before removing from cookie sheet.
    10. Place some confectioner's sugar in a Ziploc® Brand Storage Bag and place some of the cookies inside. Gently shake well so the sugar completely coats the cookies.

      Note: These cookies taste best after sitting a couple of days. You can store them in the refrigerator, freezer, or at room temperature.

    Original Recipe: rightathome Related Posts Plugin for WordPress, Blogger...


    SilentChaos9008 said...

    Can these be made without the nuts?

    Lauri Tessmer said...

    I have known this cookie to be Russian Teacakes. made with walnuts.
    And yes you could leave the nuts out.

    Anonymous said...

    Can the dough be made ahead of time, chilled and later scooped and baked? Or is it best made the day of?

    Sherri Harvest said...

    They are also known as Mexican wedding cookies

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