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!
***This post is sponsored by Fisher Nuts. I am excited to be a partner in creating delicious recipes, all opinions are 100% my own***
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)!
A few quick tips about making these Swedish Heirloom 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!
What kinds of food does your family make every year? Are you looking to start your own holiday traditions? Be sure to check out Fisher Nuts Pinterest page as well as their website for more delicious recipes!
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Swedish Heirloom Cookies
Yield: 5 dozen (small cookies)
Prep Time:25 minutes
Cook Time:12-14 minutes
- 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
- Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
- 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.
- 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.
- While warm, roll cookies in powdered sugar. Store in airtight container for up to one week. Add more powdered sugar, if needed, when serving.
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Love today’s cookie recipe? Give these a try too:
Chocolate Chip Walnut Cookies: these shortbread sticks are PACKED with nutty flavor!
Butterscotch Cookie Cups: these butterscotch pecan sandies are one of my favorite cookies for a holiday exchange!
Apple Pecan Nut Cups: another family favorite!
If you love today’s nutty recipe, give these recipes from my friends a try:
- Maple Pecan Blondies from Oh Sweet Basil
- Berry Crumble Bars from Averie Cooks
- Chocolate Chip Pecan Blondies from Good Life Eats
- Caramel Pecan Pretzel Bars from Hoosier Homemade
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