PHOTOGRAPHY BY ASHLEY MEYER
STYLING BY ASHLEY MEYER AND AIRIELLE FARLEY
Whether you call them snowball cookies or Russian tea cakes, these scrumptious little treats are a classic Christmas cookie. This recipe, adapted from Crazy for Crust, stuffs them full of almonds and chocolate chips, giving the powdered sugar balls an extra crunch of texture.
Ingredients: Makes 4 dozen
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 1 tsp. vanilla
- 2¼ cups flour
- ½ tsp. salt
- ¾ cup sliced almonds
- 1 cup chocolate chips (miniature, if you prefer)
- Additional powdered sugar, for rolling
Preheat oven to 375 degrees F and line two cookie sheets with parchment paper. Mix butter, ½ cup powdered sugar, and vanilla with an electric mixer until fluffy. Add flour and salt and mix until dough comes together. Grind sliced almonds to bits in a food processor and add to dough, along with chocolate chips. Scoop or roll dough into 1 tbsp. sized balls and place on prepared cookie sheet. Bake for 7-10 minutes until bottoms are just slightly brown. Remove from oven and let cool enough to handle. Fill a small bowl with additional powdered sugar and roll each ball in the sugar until lightly coated. Place on a rack to cool. Once cookies are completely cooled, re-roll them in more powdered sugar for a thicker coating.
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