Friday, December 25, 2015

Cranberry Hazelnut Snowballs

Merry Christmas! This is such a favorite recipe of mine, made just a little bit different. A staple for many people’s holiday baking is the Russian teacake, or Mexican wedding cookie, or one of the other names that this cookie carries. They are a super simple cookie, and as long and they aren’t baked too long, are perfect and melt in your mouth. I found this slight variation on the original, which uses hazelnuts (the original uses “nuts” of any variety I guess!) and chopped dried cranberries.

These cookies are also great for the holidays as you can make them a couple of days in advance and they still taste great. I made these cookies as part of the box of cookies I sent this year for the cookie swap I was a part of. Since they had to make it all the way across the country, I wanted to make sure that they’d still be good once they arrived. These cookies did great! You can never go wrong with a variation on a classic!

Cranberry Hazelnut Snowballs
1 cup butter, room temperature
½ cup powdered sugar
2 cups flour
¼ tsp salt
¼ cup dried cranberries, finely chopped
¼ cup hazelnuts, chopped in a food processor
Additional powdered sugar

Preheat oven to 325 degrees. Line two baking sheets with silicone baking mats.

In a large mixer bowl, beat the butter on medium until smooth. Add the powdered sugar and stir on medium to combine. With the mixer running on low, gradually add the flour and salt. Stir in the chopped cranberried and hazelnuts.

Shape the dough into 1-inch balls. Place on the prepared baking sheets.

Bake for 10-12 minutes, until the edges brown slightly. Do not over bake.

Allow the cookies to cool for 5 minutes, and roll in powdered sugar. Allow to cool completely on a wire rack. Just before serving, roll again in powdered sugar. Store in an air-tight container.

Recipe from Cooking LSL

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