Kourambiethes, snowballs, Russian teacakes, Mexican wedding cookies, … however you say it, they are delicious. Kourambiethes are also a staple of our holiday cookie tray.
It was my son who prompted their inclusion. In fourth grade, he was assigned to bring in a food representing his ethnic heritage. Not being an adventurous eater, he wasn’t about to bring in a savory food. He suggested a cookie, and I found the easiest one to make – the snowball. After all, he had informed me of this assignment the night before it was due.
I actually followed a recipe for Mexican wedding cakes, which was similar to Kourambiethes but without the almonds; primarily, because I didn’t have any almonds and wasn’t about to go out and get some.
The cookies were excellent, and a huge hit with the ten year-old set, and their teachers, too.
That’s how I began making Kourambiethes without almonds.
Since then, I’ve enhanced the recipe by adding some almond flour. I was concerned that the addition would make the Kourambiethes dough stiff, but, in fact, the cookies are even more delicate and delicious!
If you like the almonds, or walnuts, in your snowballs, by all means just add them in after making the dough. That’s why this Kourambiethes recipe is so universal – it goes with everything!
- 1 c. butter
- 1/2 c. powdered sugar plus more sugar for rolling cookies
- 1/2 tsp. vanilla
- 1/2 tsp. salt
- 2 c. flour
- 1/2 c. almond flour
Preheat oven to 400 degrees and line baking sheets with parchment.
Use a mixer to beat together butter and sugar.
Add in vanilla.
Sift together and stir in flours and salt.
Form 1 inch balls or crescent shapes.
Bake for 10 minutes, until light golden.
Allow to cool a few minutes, then roll in sugar.
Cool completely, and roll in sugar once more.