Snowball Cookies are also called Mexican Wedding Cookies and Russian Tea Cakes. What I love the most of these cookies is the texture and the fluffiness, not too sweet powdered sugar coating. My mother baked snowballs during Christmas, New Year and other special occasions.
Snowballs comfort me whenever I’m sad, my mom gave me those when I’m upset and crying. It makes me feel better and happy.
This is my version of Snowball Cookies also called Mexican Wedding Cookies and also called Russian Tea Cakes. Enjoy!!!
2 cups butter “2 sticks”, soft. I used salted
4 1/2 cups all-purpose flour
1 cup powdered sugar
+ 2 cups powdered sugar (for coating)
2 tsp. vanilla extract
Preheat oven to 400 degrees F.
Mix butter & powdered sugar together using a large mixing bowl and add in vanilla extract.
Add the flour & mix until soft dough ball formed.
Roll the dough into 1″ balls & place on ungreased cookie sheet (I used a nonstick baking mat).
Bake for about 9 minutes or until cookies are set but not brown.
Remove from oven, let cool for a few minutes then roll in a bowl of powdered sugar.
Place on cooling rack to cool and roll in powdered sugar again.
When my daughter and I had 24 hours to organize and set up a cookie buffet we racked our brains on what cookies to serve. We didn’t have time to bake several different types of cookies and had to settle for cookies we could run to Walmart and buy.
Luckily Oreos now come in a variety of flavors, we grabbed a package of every flavor they had at the neighborhood store and decided to make our own “homemade” cookies to toss into the mix.
We made these sandwich cookies using store bought chocolate chip cookies and a can of ready made frosting. It took my daughter all of 10 minutes to assemble them and they were a big hit.
It makes a great snack or addition to any party. Best of all it has only 2 ingredients and is super easy to make. We used chewy Chip Ahoy cookies and vanilla frosting. You can use any kind of cookie and any flavor frosting. Oatmeal or ginger snaps would make good alternatives.
We cut the corner off a large ziplock bag to pipe the frosting on the cookies.
1 package of chewy chocolate chip cookies
1 can ready to spread vanilla frosting
1. Pipe about a tablespoon or more of frosting on to half the cookies in the package.
2. Cover the frosting with the rest of the cookies. Gently push down on the top to spread the frosting to the edge to make it look like a sandwich.
3. Arrange the cookie sandwiches on a pretty plate or tray.
I usually like to line the tray with a doily, but we couldn’t find doilies at the local Walmart or Party City, so we had to make do without.
Super Easy Sandwich Cookies
Great cookie for a cookie buffet or cookie exchange. Fast and easy using only 2 ingredients and no baking involved. Wonderful for non-bakers!
I’m a confirmed chocoholic! These delicious Triple Chocolate Cookies are one of my favorites. I love the combination of white and milk chocolate chips in a dark chocolate cookie. It’s the perfect combination!
1/2 cup shortening
1/2 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
1 teaspoon baking soda
1 teaspoon vanilla extract
2 ounces best quality unsweetened chocolate, melted and cooled
1/4 cup unsweetened European cocoa powder
2 cups all-purpose flour
1 cup Premium white chocolate chips
1 cup Semi-sweet chocolate chips
In a large mixing bowl, beat the shortening and butter with an electric mixer on medium to high speed for 30 seconds.
Add sugars and baking soda; beat till combined.
Beat in eggs, vanilla and melted chocolate.
Beat in the cocoa powder and flour.
Stir in the semisweet and white chocolate chips.
Using a 1 oz. scoop or a tablespoon drop batter, 2 inches apart, onto parchment covered cookie sheets.
Bake in a preheated 375 degrees F oven for 8 to 10 minutes, or till the tops look dry.
Cool on cookie sheets for 1 minute; move the cookies from cookie sheets and cool on wire racks.
Triple Chocolate Chip Cookies
These delicious Triple Chocolate Cookies are one of my favorites. I love the combination of white and milk chocolate chips in a dark chocolate cookie. It's the perfect combination!
Who doesn’t love homemade chocolate chip cookies? Here’s a family favorite, a new twist on the classic cookie jar standard. These bar cookies are crunchy on the outside and very chocolatey in the middle.
It requires a bit more work than the reqular drop cookies, but so worth the extra time and effort. It’s sure to become one of your favorites too!
Makes 32 Cookies
½ cup heavy cream
8 oz. semi-sweet chocolate chip morsels
1 ¾ cups all-purpose flour
¼ tsp. salt
2 sticks unsalted butter, at room temperature
1 2/3 cups packed dark brown sugar
2 large eggs, at room temperature
1 ½ tsp. vanilla extract
Boil cream over moderate heat.
Finely grind chocolate chips in a food processor.
With food processor on add the hot cream and process until smooth.
Scrape ganache into a bowl and let stand til firm – 30 mins. To 1 hr.
Pre-heat oven to 350 Degrees
Lightly butter 9”x13” baking pan. Line pan with wax paper. Butter and flour paper.
Whisk together flour and salt.
In large mixing bowl beat butter and brown sugar at medium speed for 3 mins.
Beat in eggs one at a time.
Beat in vanilla
At low speed add flour in 3 increments, batter will be stiff
Spread batter into pan
Bake 18-20 mins. , until tester inserted in center comes out clean
Transfer pan to wire rack and cool completely
Invert pan onto a large wire rack.
Remove pan and peel off wax paper.
Invert cake onto large cutting board.
With a long serrated knife cut cake in halves crosswise
Spread chocolate ganache on one half of cake leaving a 1/8” border
Top with other cake half
Wrap in plastic wrap and refrigerate until ganache is set – 2 hours or more
Trim cake edges.
Cut lengthwise into 4 strips
Cut strips crosswise into 8 bars each.
Serve chilled or at room temperature with cold milk for a yummy treat.
Ganache Filled Bar Cookies
A new twist on a cookie jar standard. Instead of chocolate chip cookies make theses bar cookies.
Biscotti, also called Cantuccini in Tuscany, are oblong shaped almond Italian cookies that originated in the city of Prato. It’s name, Biscotti, literally means twice cooked.
These twice baked cookies are dry, crunchy, and made to be dipped in a drink, traditionally Vin Santo, a sweet Italian dessert wine. Today Biscotti is made in a variety of flavors and can be dipped in white or dark chocolate. They can be dipped in coffee, milk, or any other drink. Of course they’re also pretty good dry.
My family loves Biscotti, specially when dipped in cold milk or hot chocolate. I love to dip it in my morning cup of cappuccino! I’d always thought they’d be difficult and time consuming to make. I thought I’d have to roll each cookie into it’s oblong shape. I was pleasantly surprised to learn that they are super easy to make and you don’t have to shape each cookie.
I’ve been playing around with different flavors and came up with our favorite, Triple Chocolate Biscotti. They are super yummy! Best of all you don’t spend hours kneading cookie dough and shaping them into flat oblong cookies. You can whip up a batch in about an hour or so and have some ready for dessert. Did I mention they’re great with ice cream?
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I like to use the best quality ingredients for most of my baking, this is specially true for chocolates. I usually use Valrhona Cocoa Powder and Guittard White & Semi-Sweet Chips. They really do taste better! But if you can’t find these brands in your area you can use Hershey Cocoa Powder and whatever brand chips you can find.
Add in eggs one at a time, beating well after each egg
Add in Vanilla
In a separate bowl combine flour, cocoa powder, baking soda, and salt. Mix very well
Add flour mixture to the butter mixture in thirds. Make sure the dry ingredients are well incorporated before adding more
Dough will be somewhat stiff and sticky
Stir in chocolate chips
Shape cookie dough into a 12" x 4" log and place on a parchment covered baking sheet
Bake for 30 minutes.
Remove from oven and let stand for 5 minutes.
Cut loaf into 3/4" slices
Place each piece cut side down on the baking sheet and bake for 8 minutes
Turn over cookies and bake the other side for another 5 minutes
Cool on a rack then store in an airtight container
I like to use the best quality ingredients for most of my baking, this is specially true for chocolates. I usually use Valrhona Cocoa Powder and Guittard White & Semi-Sweet Chips. They really do taste better! But if you can't find these brands in your area you can use Hershey Cocoa Powder and whatever brand chips you can find.