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January 8, 2014

Snowball Cookies

These Snowball Cookies are also known as Mexican Wedding Cookies and Russian Tea Cookies.

Snowball Cookies
Makes about 18 cookies.


1 1/2 cups almond flour
1/2 cup coconut palm sugar
2 large egg whites, beaten
1 1/2 teaspoons vanilla
1/2 cup powdered coconut sugar


In a medium bowl, mix almond flour, coconut sugar, egg whites, and extract. Stir until well combined. Cover with plastic wrap and refrigerate for 2 hours.
Preheat oven to 350 degrees and line a baking sheet with parchment paper or a silpat mat.
Scoop out tablespoonfuls of dough and roll into balls with your hands.
Place dough balls on the prepared baking sheet and bake for 16 to 20 minutes, or until the balls of dough are firm and lightly brown underneath.
Allow to cool for a five minutes, {be careful, the cookies are fragile at this point} then roll in powdered coconut sugar. {I found the easiest way to do this, is to place the powdered coconut sugar in a large plastic freezer bag and add the cookies a few at a time, shaking very gently to coat}. Place on a cooling rack.
Once cookies are completely cooled, roll in powdered coconut sugar a second time to give them a thicker coating.

Note: Cookies can be stored in an airtight container at room temperature for up to one week.

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