Snowballs: My Go-To Christmas Cookie
Also known as Mexican Wedding Cookies, Russian Tea Cakes, Pecan Balls, or Snowdrops — and perfect for the holidays
Whatever name you know these by — Mexican Wedding Cookies, Russian Tea Cakes, Pecan Balls, Snowdrops — these little powdered-sugar gems show up in celebrations all over the world. They’re tender, crumbly, buttery (non-dairy butter, of course), and rich with finely chopped nuts. They’re also exactly the kind of cookie that feels like winter: soft, round, dusted with “snow,” and perfect for gifting and sharing.
A Cookie Tradition on Our Street
We’re very lucky to live in a truly special neighborhood — the kind you don’t think exist anymore. I’m always surprised when I hear statistics about how few people know their neighbors these days, because on our street, friendships run deep and gatherings run often. We’ve got an annual Oktoberfest hosted by one of our neighbors, rotating happy hours up and down the block, and the Scotch Club I co-founded.
And we are now in the season of another annual gathering: our neighborhood cookie exchange party (actually, it’s just for the ladies on the street).
A cookie exchange party is exactly what it sounds like: everyone bakes a big batch of their favorite holiday cookie, sets them out with the rest, and then fills a box to take home an assortment of everyone else’s treats.
Technically for me it’s not really an exchange at all — it’s just a party where I may eat a few of my own cookies, but I don’t bring any home. (Everyone else’s cookies are made with animal-based butter, milk, and eggs.) Honestly, it’s probably for the best — better for my waistline and leaving plenty of room for all the vegan treats I’ll be making throughout the holiday season.
But while I don’t take any cookies home from the exchange, I do bring them to you. Here are my famous cookies — called Mexican Wedding Cookies in The Joy of Vegan Baking — reprinted here with permission. 🙂 ENJOY!
Snowballs (Mexican Wedding Cookies)
Ingredients
1 cup nondairy butter (your favorite such as Earth Balance or Miyoko’s)
1/4 cup granulated white sugar
2 teaspoons vanilla extract
2 cups unbleached all-purpose flour, sifted
2 cups raw pecans, walnuts, or hazelnuts, finely chopped (food processor works best)
2 cups powdered sugar, sifted
Directions
Preheat oven to 300°F. Line two baking sheets with parchment or a silpat.
Using a hand mixer, stand mixer, or just a wooden spoon, cream the butter, granulated sugar, and vanilla until light and fluffy (1–2 minutes).
Add the flour and nuts, and mix until combined; don’t overmix.
Scoop rounded, uniform portions of dough (I use a small ice cream scoop), gently roll into balls, and place them 1 inch apart.
Bake 20–30 minutes, until lightly golden (start checking at 20).
While still warm, roll gently in powdered sugar.
Let cool completely on a cooling rack.
Yield: about 2-1/2 to 3 dozen, depending on the size of your balls
SIGNED COPIES OF THE JOY OF VEGAN BAKING ARE AVAILABLE.
Similar recipes are available in my Recipe E-Books. And since it’s the season, I’ve also created a special Winter Holiday Collection to make your Christmas, Hanukkah, and New Year cooking easier and more joyful. In it, you’ll find the following on-demand classes and Recipe E-Books:
12 DAYS OF CHRISTMAS
HANUKKAH MENU
BEST VEGAN CHALLAH BREAD
CHOCOLATE YULE LOG / BÛCHE DE NOËL
THE JOY OF HOLIDAY BAKING I
THE JOY OF HOLIDAY BAKING II
HOLIDAY FOOD GIFTS
HOLIDAY / CHRISTMAS COOKIES
NEW YEAR NEW YOU
Thanks for enjoying this journey with me!
Additional Resources
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Questions? Comments? Thoughts?