I made these cookies in December for a holiday nabe party. Mexican wedding cakes, or Snowballs, are like a shortbread cookie, but covered in powdered sugar. Very rich and definitely one of the culprits to those extra pounds we all put on during the holiday season. And for those of you in Japan, look at the COLOR. Indeed this dessert is white, hint hint! In case you didn’t know, in Japan, Valentine’s day is only for the dudes to receive presents from their girlfriends/mothers/daughters. A month later the girls get a payback on White day. Nothing like a commercial holiday being extended another month! Time for a fun fact: yet ANOTHER month later in Korea there is black day, which is “Single Awareness Day”. As tradition would have it, you are supposed to eat Jajangmyeon, noodles with black bean sauce derived from the Chinese Zha Jiang Mian. Perhaps something to aim for next month? We will see. Adapted from Joy of Baking.
Mexican wedding cakes
Prep time: 20 minutes Cooking time: 30-45 minutes Servings: 10
Budget for ingredients: ¥1000
1 c toasted and chopped almonds
1 c butter
1/4 c powdered sugar
1 t vanilla extract
2 c flour
1/4 t salt
1 c powdered sugar (for topping)
- Cream together the butter and sugar in the big bowl.
- Add in vanilla, flour, and salt.
- Mix in the chopped toasted nuts.
- Refrigerate for 1 hour or more.
- Shape the dough into balls by tablespoonfuls.
- Bake at 160C for 15 minutes.
- Let cookies rest on paper towels and cool down.
- Dust with powdered sugar. 出来上がり、完成！ (dekiagari, kansei- aka VOILA! FINISHED!)