This delightful melt-in-your-mouth cookie recipe has been in my family for decades. We call them Snowballs, but they’re also known as Mexican Wedding Cakes or Greek Kourabiedes. I make them every year for Christmas, but they would also be perfect for Easter, Mother’s Day, birthday parties, tea parties, weddings, bridal showers, and baby showers.
Pecans are my favorite nuts to use in this recipe, but you can use almost any nuts you have on hand. The original snowy white version is a classic but you can take them up a notch with pretty pastels and fruit flavors. You can use crushed, freeze-dried fruit for color and subtle flavor. Spirulina is a nutritious, vibrant powder you can use to make beautiful blue cookies. You can also dress up your snowballs with edible glitter or luster dust used for cake decorating. There are endless ways to be creative with these cute cookies!
Servings |
cookies
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- 1/3 cup (1 1/2 oz or 43g) powdered sugar, sifted
- 1/2 cup (1/2 oz or 14g) freeze-dried strawberries or raspberries *see note
- 1/3 cup (1 1/2 or 43g) powdered sugar, sifted
- 1 1/2 teaspoons blue spirulina powder
- 1/3 cup (1 1/2 oz or 43g) powdered sugar, sifted
- 1/2 cup (1/2 oz or 14g) freeze-dried blueberries *see note
- 1/4 teaspoon violet edible petal dust optional
Ingredients
Pink powdered sugar
Blue powered sugar
Lavender powered sugar
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- Process freeze-dried strawberries or raspberries into a fine powder in a mini food processor.
- Whisk freeze-dried berry powder with 1/3 cup (1 3/8 oz or 40g) powered sugar together in a small bowl.
- Transfer powered sugar mixture to a plastic bag. Place three cookies in the bag and shake gently until coated with the powdered sugar mixture. Transfer cookies back to the rack and repeat with remaining cookies.
- Whisk 1/3 cup powdered sugar and spriulina powder in a small bowl.
- Transfer powered sugar mixture to a plastic bag. Place three cookies in the bag and shake gently until coated with the powdered sugar mixture. Transfer cookies back to the rack and repeat with remaining cookies.
- Process freeze-dried blueberries into a fine powder in a mini food processor.
- Whisk freeze-dried blueberry powder with 1/3 cup (1 3/8 oz or 40g) powered sugar together in a small bowl. Whisk in petal dust for a more vibrant color, if desired.
- Transfer powered sugar mixture to a plastic bag. Place three cookies in the bag and shake gently until coated with the powdered sugar mixture. Transfer cookies back to the rack and repeat with remaining cookies.
*The ratios for the pastel powered sugar are approximate. Freeze-dried fruit varies in color. Add more or less to achieve your desired shade.