Jenny created these cookies from her grandmother's recipe that used a large portion of ground pecans.
Her Daughter has anaphylaxis to nuts like my Declan, so after searching through cookbooks she found a similar cookie- a Greek cookie called Kourambiethes.
Unlike most Greek cookies these contain NO nuts at all. Plus, they have the same shape, taste, delicious flavor and yummy powdered sugar coating that Jenny's grandmother's cookies had.
Here is Jenny's recipe below:
(note: I halved the recipe and it still made 20-30 cookies!)
Snowballs
1 lb (4 sticks) unsalted butter, softened
*1lb=approx 450g and we used nuttlex to make dairy free
1/4 cup confectioners' sugar + 2 tbsp, plus lots more for sprinkling on cookies
*confectioners sugar= icing sugar
1 egg yolk
*we used oragan's no egg
2 teaspoons pure vanilla extract
* natural vanilla essence, an extract of organic vanilla beans
1/4 tsp pure orange extract (optional)
*we didn't put this in
1 scant tsp salt
5-6 cups of all-purpose flour
*all-purpose flour = self raising flour
Preheat oven to 350 degrees (180 degrees for us in Oz land). Using a standing mixer, beat softened butter until very light and fluffy. Add powdered sugar, egg yolk, vanilla and orange extract if using, beating thoroughly after each addition. Add flour a little at a time until soft dough is formed that can be handled easily. Taking about a teaspoonful at a time, (I use a tiny ice-cream scoop) roll into a small ball. Place on a non-stick cookie sheet and bake for 15-20 minutes. Sprinkle liberally with powdered sugar while still hot. Once cool, sprinkle with plenty of powdered sugar again. Literally, they should look like snowballs!
keep in mind that the dough for these is not super-sweet--kind of like a shortbread cookie.
The sweetness comes from rolling these in powdered sugar when they're hot and then sifting more over them when they are cool.
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