Monday, December 10, 2012

Twelve Cookies of Christmas #7: Walnut White Chocolate Snowballs

If you’re into melt-in-your-mouth cookies, then these ones have your name written all over them. Also known as Mexican Wedding Cakes or Russian Tea Cakes, these cookies are super delicate and take a little bit of patience to make, especially with the double-rolling in the powdered sugar, but they will be sure to impress once they make their appearance on your holiday table.

Walnut White Chocolate Snowballs

I love the use of walnuts in these cookies—such a beautiful, subtly sweet nut that smells delightful when baked—although next time I would up the quantity. The white chocolate gets caramelized during the baking process, adding a nice crunchy texture.

The double-rolling in the powdered sugar, while seems time consuming, is important. The first roll, straight from the oven, seals the exterior of the delicate cookies as the sugar melts onto them; the second roll, sticking to the first coating, gives the cookies their signature, sugar-coated look and ensures that it remains.

Walnut White Chocolate Snowballs

The snowballs’ melt-in-the-mouth quality makes these cookies incredibly addictive. Find the recipe for Walnut White Chocolate Snowballs here.

Follow along with my Twelve Cookies of Christmas.


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