Macadamia & White Chocolate Snowball Cookies


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These Macadamia & White Chocolate Snowball Cookies are quite something! Not only do they look festive and winter-y, they also taste incredibly comforting! The buttery and tender texture of these melt-in-your-mouth snowball cookies makes them absolutely addictive !!!!!

 

white chocolate macadamia snowball cookies

These Macadamia & White Chocolate Snowball Cookies – also known as Russian Tea Cookies or Mexican Wedding Cookies – are the perfect last minute Christmas Cookie! They really take no time at all to make – no rolling out, no fiddly business. They are always a huge hit with my family and I not only bake them for Christmas but all throughout the year! There´s something about the combination of white chocolate, roasted macadamias and vanilla that just takes me back to my childhood. Seriously, taking a bite of these Snowball Cookies is like a warm hug from granny – one of the loving, soft and comforting ones without any cheek pinching involved.

white chocolate macadamia snowball cookies

 

You should really try these Snowball Cookies yourself! They can be stored in an airtight container for a minimum of 2 weeks.

white chocolate macadamia snowball cookies
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Macadamia & White Chocolate Snowball Cookies

Author Kiki Johnson

Ingredients

  • ½ cup powdered sugar
  • 1 cup unsalted butter 2 sticks, at room temperature
  • 2 teaspoons vanilla extract
  • cups all-purpose flour
  • ¼ teaspoon salt
  • 3/4 cup chopped macadamia nuts chopped and roasted
  • ½ cup white chocolate chips
  • Additional powdered sugar for rolling the cookies

Instructions

  1. Preheat oven to 350°F.
  2. In a large bowl, cream the ½ cup sugar, vanilla, salt and butter using a stand mixer or hand mixer.
  3. Gradually add the flour and mix until well combined.
  4. Using a wooden spoon or spatula, stir in the chopped nuts and white chocolate chips.
  5. Chill dough in the refrigerator until firm.
  6. Form into balls using about 1 level tablespoon of dough and place on ungreased cookie sheets, preferably lined with parchment.
  7. Bake for about 12 -15 minutes, or until just set, but not browned.
  8. Cool on the pan for about 5 minutes, then roll the warm cookies in powdered sugar, and place on a rack to cool.
  9. Once cooled completely, dust them with icing sugar and store them in an airtight container.

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5 Comments

  1. Hatte gerade so etwas in der Art vom isemarkt bekommen, somit müssen die probiert werden.

    Magst du mir sagen wieviel Gramm deine tasseneinheit hat, wir besitzen nur Becher :-)

    Danke dir

    • Hallo Maren. Eine Tasse hat bei mir circa 250 ml Fassungsvermögen! Hier in Kanada nimmt man ja cups als Maßeinheit. Viele Messbecher haben mittlerweile auch integrierte Angaben für Cups. Schau mal bei deinen nach! Ich wünsche dir gutes Gelingen und ein frohes Fest! Liebste Grüße Kiki

  2. Pingback: Mexikanische Hochzeitskekse mit Limette und Macadamia Nüssen

  3. Ich wollte mal fragen, ob du gesalzene genommen hast oder ungesalzene Macadamia-Nüsse. Weil finde leider nur gesalzene 😳

    • Hallo meine Liebe! Ich habe ungesalzene genommen! Aber wenn du nur gesalzene findest dann hilft wohl nur eines: Waschen, abreiben und trocknen lassen :-) Der Vorteil bei den gesalzenen ist, dass die schon geröstet sind :-) Damit sparst du dir einen Arbeitsschritt :-) Und ein bisschen Salz macht gar nichts! Dadurch schmecken deine Plätzchen vielleicht sogar NOCH besser ! Gutes Gelingen und eine besinnliche Adventszeit!
      Vlg aus dem sonnigen Mexico
      Kiki

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