Swedish Heirloom Cookies

Whether you call these by Swedish Heirloom Cookies or by many of their other names (Snowballs, Mexican Wedding Cookies, Russian Tea Cakes), you just need to try them. The buttery almond flavor melts in your mouth!

Whether you call these by Swedish Heirloom Cookies or by many of their other names (Snowballs, Mexican Wedding Cookies, Russian Tea Cakes), you just need to try this cookie recipe. The buttery almond flavor melts in your mouth! #fisherunshelled

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***This post is sponsored by Fisher Nuts. I am excited to be a partner in creating delicious recipes, all opinions are 100% my own***

I’m on a roll this holiday season sharing some of my family’s favorite recipes! From our Fannie May fudge and No Bake Cheesecake to my Cream Cheese Sugar Cookies, there is something you must like?!?

Growing up, my mom ALWAYS made these cookies. I called them crescent cookies, because of the shape. They were like crescent moons. But when I say crescents now, people think of the bread.

Making a batch of these, I was reminded how easy they are to make. I even created a little video again for you all (I promise my videos will get better with time)!

Whether you call these by Swedish Heirloom Cookies or by many of their other names (Snowballs, Mexican Wedding Cookies, Russian Tea Cakes), you just need to try this cookie recipe. The buttery almond flavor melts in your mouth!

How to Make Snowball Cookies

  • Use Fisher Nuts Almonds! I love the flavor of their nuts, and the fact that they are preservative free! I used the Fisher Sliced Almonds, but whole almonds would work exactly the same. You’re going to pulse them in your food processor until they are a fine crumb.
  • When shaping the dough, make them small. The smaller the better! One bite cookies are the best, haha! I use about 1 Tbsp dough, maybe a little bit less.
  • While the cookies are still warm, roll them into the bowl of powdered sugar. Once they are cooled, sprinkle even more powdered sugar on them, you want to inhale the powdered sugar till you cough. Kidding. But you know it happens.
  • Store these cookies in an airtight container for up to one week!

Whether you call these by Swedish Heirloom Cookies or by many of their other names (Snowballs, Mexican Wedding Cookies, Russian Tea Cakes), you just need to try this cookie recipe. The buttery almond flavor melts in your mouth!

More Cookie and Easy Dessert Recipes:

 

Yield: 60

Swedish Heirloom Cookies

Swedish Heirloom Cookies
Prep Time 25 minutes
Cook Time 14 minutes
Total Time 39 minutes

Snowball Cookies or Swedish Heirloom Cookies are delicious, buttery cookies packed with almonds or pecans and rolled in powdered sugar.

Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1/2 tsp kosher salt
  • 1 1/2 cups ground almonds
  • 2 cups all-purpose flour
  • 1 large egg
  • 2 Tbsp water
  • 1 Tbsp vanilla extract
  • 2 tsp almond extract
  • 1 cup powdered sugar, for coating

Instructions

  1. Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream together the butter, powdered sugar and salt until smooth. Add in ground almonds, flour and egg. Slowly add water, vanilla, and almond extract. Beat until combined into a dough.
  3. Shape dough into small balls and crescents, using about 1/2-1 Tbsp of dough. Place on cookie sheet. Bake for 12-14 minutes, until set.
  4. While warm, roll cookies in powdered sugar. Store in airtight container for up to one week. Add more powdered sugar, if needed, when serving.

Nutrition Information:

Yield:

60

Serving Size:

1

Amount Per Serving: Calories: 79 Total Fat: 5g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 11mg Sodium: 38mg Carbohydrates: 8g Net Carbohydrates: 0g Fiber: 0g Sugar: 4g Sugar Alcohols: 0g Protein: 1g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.
Whether you call these by Swedish Heirloom Cookies or by many of their other names (Snowballs, Mexican Wedding Cookies, Russian Tea Cakes), you just need to try this cookie recipe. The buttery almond flavor melts in your mouth!   Recipe originally published December 16, 2015

**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

32 comments on “Swedish Heirloom Cookies”

  1. Aimee, I just posted a video with the EXACT same music!!! Aaaaah. We’re so connected. But yours is definitely better. I’m learning as I go!
    And these are my favorite cookies. Love them all the time, all year. That texture can’t be beat!

  2. I have eaten these cookies before, but never knew what they were called. Looks delicious!

  3. Such pretty cookies! I’ve never made these before, but love eating them around the holidays 🙂

  4. What a terrific treat for the holidays! Awesome video 🙂 

  5. These are some of my favorite holiday cookies…I’ve been known so make the whole batch disappear. I’ve never had them in crescent form though. That makes them twice as fun! Cute video 🙂

  6. These cookies would be gone in minutes if I made them!! So, so delicious!!

  7. These cookies are so cute and seasonally appropriate- they really do remind me of snowballs! 🙂

  8. I love cookies like this!  They almost melt in your mouth.

  9. These are such a fun holiday cookie to eat with coffee!  Love the fun video showing how to shape them!

  10. Sue Erskine

    I have never used ground almonds in them before, but such a good idea. I usually use chopped pecans. I also have a version with orange peel.. They too are yummy.

  11. Jenn

    How would you recommend freezing these? 

  12. Anonymous

    These cookies hold the powdered sugar MUCH better if you wait until they cool to roll the in it. Also, rolling them 2 or3 times makes them even more fabulous. And don’t even THINK of using margarine!

  13. Anonymous

    Also, my recipe has 4 ingredients and none of them is egg, water or almond extract….

  14. |In Greece this recipe without egg called “KOURAMPIEDES”

  15. Marianne Brown

    can they get to old to eat.i have some that are at least 3 wks old.

  16. Michell

    Is the almonds supposed to be measured before or after grounded? 

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  18. Margaret

    I cannot shape the dough, it is very sticky and gooey… help

  19. Linda

    Growing up my mother always made these. She used Crisco instead of margarine. They are wonderful.

  20. Donna c

    My grandma was Lithauanian, we called them Russian tea cakes. I’d forgotten we’d make both shapes: crescent and balls. They were her favorite alongside Oreos that were invented about the time she was born. Thanks for sharing!

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  25. Awesome mouthwatering candy. I like the recipe you share it’s easy to make and the taste of the candy is also very good. Keep sharing more delicious recipes. Thank You.

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  28. stephanie

    Such a wonderful holiday treat!!

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