Matcha Snowball Cookies
These melt-in-your-mouth snowball cookies (also sometimes referred to as Russian tea cakes or Mexican wedding cakes) are flavored with matcha green tea, giving them a natural and festive green color.
Snowball cookies are some of my favorite cookies to eat during the holidays. Plus, they are super easy to make and can keep for several days. I love that they are nutty and buttery and not very sweet. It’s a good balance for all those sugar cookies I consume.
Speaking of sugar cookies, it’s one of the few dozen cookies I still need to bake. I’m not looking forward to these next few days left before Christmas because now I need to finish all my holiday baking. And knowing me, I will screw up because I always do under pressure, which is why I could never be contestant on a cooking show.
For example, for Thanksgiving this year, I tried to keep things simple. We outsourced desserts, made a lot of stuff ahead of time, chose easy side dishes. And yet when I started my first side dish that morning, mashed potatoes, I somehow majorly screwed them up. Mashed potatoes, which I’ve made dozen of times and can probably make them with my eyes closed. I don’t even know where I went wrong but they tasted odd and were horribly runny. So yeah, knowing me, I’ll burn some cookies, forget to add sugar, etc.
Hopefully, I won’t screw these up. Because they are a pretty easy, stress-free cookie to make.
Matcha Snowball Cookies
- 1 cup unsalted butter, softened
- 2 cups all purpose flour
- 2 cups pecans, finely chopped (I pulsed mine through a food processor)
- 1 1/2 tbsp premium quality matcha powder
- 1/2 cup granulated white sugar
- 1/2 cup powdered sugar for rolling
1. Preheat oven to 325F. Line two cookie sheets with silicone baking mats or parchment paper.
2. In the bowl of a stand mixer, add all ingredients except powdered sugar. Mix on low speed to medium speed until dough comes together and all ingredients are thoroughly mixed.
3. Roll balls about 1 inch in diameter and place onto cookie sheets, spacing about 1 inch apart. Bake for about 20 minutes or until edges start lightly browning.
4. Let cookies cool before rolling them in powdered sugar. Dust an additional layer of powdered sugar on cookies before serving or packaging for gifting.
Adapted from Land O Lakes
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