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Swedish Heirloom Cookies, Mexican Wedding Cakes, Snow balls, or whatever else you’d like to call them, these cookies are good.  Most variations have some sort of nuts (traditionally walnuts) and are covered in powdered sugar.  For cookie THREE, we decided to zing things up, subbing out the walnuts for almonds and adding orange zest.  And oh my word, can I even tell you how good they are?

1 cup butter

1 cup powdered sugar, plus extra for dusting

1 T. vanilla

1 tsp. orange zest*

2 cups flour

1/2 tsp. salt (omit if using salted butter)

1 cup chopped almonds**

Preheat oven to 325F.  Cream together butter, sugar, vanilla, and zest.  In a separate bowl, mix dry ingredients.  Using a hand mixer or the paddle attachment on your stand mixer, add half of the dry mixture to the butter mixture.  When combined, add rest of dry mixture until completely incorporated.  Roll dough into acorn sized balls (about 1 inch diameter).  Bake for 12-16 min, or until slightly golden brown edges appear.  While still warm, roll in powdered sugar.

*Zest can be subed out for whatever you like: lemon, lime, or omitted completely

**I like almonds, but use the nut of your choice.  One year I made some with pinenuts and lime zest (which turned out to be reeeally good, by the way).

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