Snow Kiss Cookies

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When I was growing up, we had a neighbor every year bring us a plate of cookies.  These cookies were always on the plate.  They have always been one of my favorites!  There is just something about the walnut in them and how they are rolled in powdered sugar that I absolutely love!  I love cookies like these because they are so great for a cookie exchange, or even for yourself!  I like that they are small and cute because then I feel better about eating 5!

Rating: 5 stars  Difficulty of Recipe: 2 stars
Things that I changed:  I didn’t toast the walnuts… but I am going to try next time!
Things that I would do differently next time: Nothing
Will i make this again?  Yes

Ingredients:
2 oz Walnuts
2 Sticks Unsalted Butter
1/2 cup sugar
1/2 tsp salt
1 tsp vanilla
1 3/4 cup Flour
Powdered Sugar for coating your cookies

1.  Cream butter, sugar, vanilla and salt together in bowl.  You have the option of toasting your walnuts until golden brown, but let them cool.
2.  Place the walnuts in a food processor or blender and crush until fine.  Add this mixture to the butter, sugar, and salt.  
3.  Add the flour slowly to the mixture and mix until combined.
4.  Wrap the dough in seran wrap and put it in the fridge for 1-2 hours to chill.
5.  After chilled, preheat oven to 325 degrees.  Drop the dough by small scoops onto parchment lined cookie sheets.  (I didn’t line mine in parchment and they still turned out great.
6.  Bake for 10 minutes.  Take them out and let them cool on a cooling rack.  Once cooled, roll them in the powdered sugar.  Enjoy!
Recipe from The crafted Sparrow

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Alyssa

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.
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Comments

  1. Do you have to use “unsalted” butter?

  2. I made these for several years in a row, but used chopped pecans instead. After chilling the dough, I rolled them into crescent shapes and then baked them as stated in your recipe. They melted in your mouth! I think I’ll try the walnuts this year. Thank you for sharing!!

  3. I seriously LOVE these cookies too. Better than chocolate chip, better than peanut butter or any other cookie I can think of. These ROCK!

  4. these look so good! and the recipe looks easy too! can’t wait to try them 🙂

  5. These are wonderful cookies! My mother used to make them but I haven’t had any for a long time.

  6. Love these! My mom made them every Christmas… you’ve inspired me to make them myself this year!

    Thanks for sharing 🙂

    ¤´¨)
    ¸.·´¸.·*´¨) ¸.·*¨)
    (¸.·´ (¸.·`¤… Jennifer
    http://jennsrandomscraps.blogspot.ca
    http://pinterest.com/jennp6

  7. My mama made these every Christmas when I was little. She called them wedding cookies…we always used pecans, but everything else is the same. The reason it calls for unsalted butter is because there is no standard for how much salt is used in butter–different brands have different amounts. This way, you can control how much salt is in a recipe and be sure it doesn’t turn out too salty! Thanks so much for the recipe, I can’t wait to make a batch!

  8. how many cookies does this recipe make?

  9. If forgotten just how easy these are to make! My mom alsoused to make then with pecans, and shaped into crescents.

    I wonder now, about trying different nuts. Almond, hazelnuts, macadamias… Cashews!

  10. Marianna Henderson says:

    My Mama used black walnut and I loved these cookies with them!

  11. My maternal grandmother made these all the time when she was alive! So yummy! Thanks for the wonderful memory!

  12. My Mom made these every Christmas. The recipe she had called these Vietmenese Cressents.

  13. I made these with my mom yesterday and they are really good. The only problem is after dipping the cooked cookies in the powdered sugar, a few hours later the powdered sugar is mostly gone (I’m assuming it’s being absorbed into the cookie?). How do I get them to stay looking like they do in your photo?

  14. Oops it’s supposed to say cooled cookies. I dipped them jn try powdered sugar the morning after baking them

  15. We called those cookies Butter Balls. We use pecans not walnuts and once mixed we roll into balls. Bake and when done roll in powdered sugar when hot and then on e more when completely cooled.

  16. I make a version of these every year, usually with hazelnuts, but this year I used pecans. As for keeping the powdered sugar on, I let mine cool for about 5 min, roll them then when completely cooled, roll again. My family loves these and they are a big favorite of mine.

  17. I have made these every Christmas for 30+ years! But in our house they are called German Butter Balls and my recipe makes 200 one inch balls!

  18. Iam allergic to nuts can I make this recipe without walnuts?

  19. Mom made these every year for Christmas. They were one of my Dad’s favorite cookies. They called them Russian nut balls. I am going to make these today for the first time in many years. Happy memories!

  20. Yum! Our family loves these too. Made with pecans…our family recipe and the cookbooks call them Italian Wedding Cookies.

  21. I use pecans and toasting the nuts does make a difference but be careful because they can burn quickly.

  22. Make the cookie dough and wrap around chocolate kiss candy before baking, bake and roll in powdered sugar. A hit at my house!

  23. My daughter makes these but uses pecans instead of walnuts. OMG they are incredible!

  24. My mom made these but called them Russian tea cakes. Love them.

  25. my grandmother made these and called them Butterballs. After rolling them in the powder sugar, they were like a creamer layer. now I don’t remember if she let them cool completely or did them while warm so the sugar would melt a little and stick more.

  26. I’e made these many years ago…. but we called them Russian Tea Cakes. Having my group here for NYD might make them on Wednesday…. yum yum!

  27. Hi. Yes. These are called BUTTERBALLS, also known as RUSSIAN TEA CAKES. The recipe has been around for Decades- ask anyone over 50.

  28. Can u use selfrising flour?

  29. when I use salted butter, I just omit the salt that it calls for

  30. I would like to make these for a cookie exchange, approximately how many does a batch make?

  31. Can you freeze these cookies?

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