Almond Snowball Cookies Recipe (VIDEO)

These almond snowball cookies just melt in your mouth. They are perfect Christmas cookies and look like darling little snowballs. They remind me of these Russian Tea Cakes but these snowball cookies have more of a melting consistency. Get it? Melting? Hee hee.

Snowball cookies wrapped in a box for Christmas cookies gift

The almond paired with orange zest is a delicious and highly addictive combination. Here’s the story behind these: I bought tons of almond meal/flour for the endless macaron testing that I did and had some leftover so I decided to try it in these snowball cookies. And WOW!!!

These are melt-in-your-mouth good and the best snowball cookies I’ve ever had!

We added Amazon affiliate links below for tools used to make this recipe.

PIN Snowball Cookies HERE to Save for Christmas

Can Snowball Cookies be Frozen?

This snowball cookie recipe freezes really well so they are a make-ahead cookie #SCORE!! Make them fully including powdered sugar and just dust with fresh powdered sugar once they are thawed and sitting on your cookie platter. They’ll taste just as good as the day you made them!

Almond snowball cookies dusted with powdered sugar and freezer friendly

Ingredients for Snowball Cookies:

  • We used store-bought almond meal/flour. The package should say either “Extra Fine Almond Meal” Or “Almond Flour”. You can make your own almond flour using blanched almonds.
  • Use unsalted butter for this recipe.
  • Do not skip the oranze zest. A little goes a long way in both flavor and aroma.
  • For the cookies to form correctly, dry ingredients must be measured correctly.

Ingredients for snowball cookies with almond flour, butter and orange zest

How to make Snowball Cookies:

Preheat the oven to 400°F. Line 1 extra large (I LOVE that I can fit them all on this 3/4 size cookie sheet) or use 2 regular cookie sheets with parchment paper.

1. In the bowl of a stand mixer (highly recommend this mixer) fitted with the whisk attachment, cream together 2 sticks butter, 1/2 cup of powdered sugar and 1 tsp of vanilla, until smooth.

How to make almond snow ball cookies creaming together butter and sugar

2. Switch to the paddle attachment and gradually mix in 2 cups all purpose flour and 1/2 tsp salt. Once well incorporated, add 1 cup almond meal and 1/2 Tbsp orange zest and mix until well incorporated.

The dough stuck slightly to the spatula but not at all to my hands. If very sticky, add 1-2 Tbsp more flour (I didn’t need to).

How to make snowball cookie dough

3. Shape dough into 1-inch balls (this small ice cream scoop made it so easy and exact!) and place them on prepared baking sheet 1 inch apart. You should get 38-40 cookies.

Don’t make them too large or they won’t bake through properly. Bake 11-13 min, or until bottoms are golden and edges are barely golden (I bake 11 min for softer cookies). Remove from baking sheet and let cool 5 minutes.

How to form snowball cookies with mini cookie scoopHow to bake snowball cookies

4. Fill a bowl with powdered sugar and roll the cookies in it while they are still warm (not hot, or they make the powdered sugar gummy). Transfer cookies to a wire rack to cool completely.

It’s best on a wire rack so the powder sugar doesn’t become moist but they will still be ok if they cool on the parchment paper.

Rolling snowball cookies in powdered sugar

5. Once cookies are at room temperature, roll in powdered sugar again or dust the tops with a mini sieve (here’s the one in my picture) to give them that snowy look.

Dusting snowball cookie recipe with extra powdered sugar

Watch How to Make Snowball Cookies:

We love these tea cookies year round (not just for the holidays), but they sure are a treat and look beautiful on a Christmas cookie platter!

More Christmas Cookie Recipes:

Almond Snowball Cookies Recipe

4.93 from 26 votes
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes
These almond snowball cookies just melt in your mouth. They are perfect Christmas cookies and look like darling little snowballs.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $7-$9
Keyword: Almond Snowball Cookies, Snowball Cookies
Calories: 89 kcal
Servings: 38 -40 cookies

Ingredients

  • 1/2 lb unsalted butter (16 Tbsp) softened at room temperature
  • 1/2 cup powdered sugar plus 1 1/2 cups more for rolling cookies
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour *measured correctly
  • 1/2 tsp fine salt I used fine sea salt
  • 1 cup almond flour or fine almond meal
  • 1/2 Tbsp orange zest from 1 medium orange

Instructions

Prep:

  1. Preheat the oven to 400°F. Line a 3/4 size cookie sheet or 2 regular cookie sheets with parchment paper.

How to Make Snowball Cookies:

  1. In the bowl of a stand mixer fitted with whisk attachment, cream together 1/2 lb butter, 1/2 cup powdered sugar and 1 tsp vanilla, until smooth.

  2. Switch to paddle attachment and gradually mix in 2 cups all purpose flour and 1/2 tsp salt. Once incorporated, add 1 cup almond meal and 1/2 Tbsp orange zest and mix until well blended. The dough will stick slightly to the spatula but not to finger tips. If very sticky, add 1-2 Tbsp more flour.

  3. Shape dough into 1-inch balls (a small ice cream scoop makes it easy and exact). Place them on prepared baking sheet 1 inch apart. You should get 38-40 cookies. Don't make them too large or they won't bake through properly. Bake 11-13 min, or until bottoms are golden and edges are barely golden (I bake 11 min for softer cookies). Remove from baking sheet and cool 5 min.

  4. Fill a bowl with powdered sugar and roll the cookies in it while they are still warm (not hot). Transfer cookies to wire rack to cool completely.
  5. Once cookies are at room temp, roll in powdered sugar again or dust the tops with a mini sieve for a snowy look.

Recipe Notes

Bakers Tip: *To measure flours, spoon into a measuring cup and scrape off the top.

Nutrition Facts
Almond Snowball Cookies Recipe
Amount Per Serving
Calories 89 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 3g 15%
Cholesterol 12mg 4%
Sodium 31mg 1%
Potassium 8mg 0%
Total Carbohydrates 7g 2%
Sugars 1g
Protein 1g 2%
Vitamin A 3%
Vitamin C 0.1%
Calcium 0.9%
Iron 2.3%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Snowball Christmas Cookies on a platter

I hope you are having a Merry Christmas season. Is your tree up? Are you done shopping? Did you order Christmas cards? So many questions!! 🙂

These almond snowball cookies just melt in your mouth. Perfect Christmas cookies since they look like darling little snowballs.
These almond snowball cookies just melt in your mouth. Perfect Christmas cookies since they look like darling little snowballs.

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Nancy
    December 16, 2018

    I’m making these tonight as part of my Christmas Cookie gifts to friend and family. My question is, how many cookies are considered a serving? I’m guessing 1, but I’d like to be certain when I include the nutritional information. Many thanks! Reply

  • Julia Boitchenko
    December 14, 2018

    There’s a bit of a mess up with the butter measurements. 1/2 pound of butter is 1 cup but 16oz is 2 cups. Please clarify! Thank you! Reply

    • Natashas Kitchen
      December 15, 2018

      Hi Julia. Our recipe calls for “1/2 lb unsalted butter (16 Tbsp) softened at room temperature” we have 16 TBSP posted which is equal to one cup not 16oz. 🙂 I hope this helps. Reply

    • Diane W.
      December 15, 2018

      I think you are confusing with fluid ounces. The butter is not liquid, hence the measurements are for weight, not volume. Reply

  • Ada
    December 12, 2018

    What would you recommend to someone that doesn’t have a stand mixer of the type used here? Is there another way to mix the dough that would suffice? Stand mixers take so much room . . . Reply

    • Natashas Kitchen
      December 13, 2018

      The Paddle attachment helps but if you don’t have that a wooden spoon will help with that, just make take longer. Reply

  • Dorit Meißner
    December 5, 2018

    I’ve following you and your recipes for a longer time and even tried lots of them.
    With your recipe here I’m not sure if it’s possible baking them in advance without freezing Normally I use cookie tins for storing all my cookies and that works fine.Can I do store the snowballs in such tins too? Reply

    • Natashas Kitchen
      December 5, 2018

      Hey there Dorit! I have kept them stored at room temperature in Tupperware for up to a week so I think a tin would be perfect. They taste just as good on day seven as they did on day one. 🙂 Reply

    • Diane
      December 5, 2018

      I have done both freezing and room temp storage. Both work well. Freezing for up to a month and thawing…at room temp after baking, as long as they were kept in an airtight container, they lasted 2 weeks. Occasionally I had to dust them with more powdered sugar, but that’s true of most cookies that have that. Reply

  • Denae@MyWayGourmet
    December 4, 2018

    Hi Natasha. Is it OK if I ask why you’re re-posting recipes? Just curious! Reply

    • Natasha
      December 4, 2018

      Hi Denae, it is solely for discoverability – occasionally we bring old recipes to the homepage in addition to our regular new content for people to discover them, or if it is seasonally appropriate. Reply

      • Seniya
        December 4, 2018

        I think this is good idea and very helpful! Saves me a lot of time on search :)) Reply

        • Natashas Kitchen
          December 5, 2018

          I’m happy I could help! Reply

      • Demetrice
        December 11, 2018

        This is my first year with you. I am very grateful that you are reposting these great recipes, otherwise, I would never have had the opportunity to try them. Thank you as I have greatly enjoyed your entree recipes. Merry Christmas Reply

        • Natashas Kitchen
          December 11, 2018

          I hope you get to try more and more of our recipes! Merry Christmas! Reply

  • Suzannart
    November 27, 2018

    Just made these and they turned out perfectly! Thank you for including the weight measurements. I love using my scale! 😊 Reply

    • Natashas Kitchen
      November 27, 2018

      You’re welcome! I’m so happy you enjoyed it Reply

  • Ellen
    November 10, 2018

    “Go to” yearly cookie for 40 years. Collect Xmas tin from thrift stores after holidays and save to fill with “ tea cakes” snowballs or what your name is for these delights.
    My trash man now brings the can to garage door 😍 because he gets a tin filled yearly. The Best Reply

    • Natashas Kitchen
      November 10, 2018

      That’s just awesome!! Thank you for sharing your wonderful review Ellen 🙂 Reply

  • Shantan
    June 25, 2018

    I made this last Saturday and they were one of the easiest and yummiest cookies I have made!! 😀 Reply

    • Natashas Kitchen
      June 25, 2018

      Thank you for the wonderful review! Reply

  • Sonia Thomas
    February 12, 2018

    Tried this recipe and I have never made such yummy cookies ever before. Oh just too delicious Reply

    • Natasha's Kitchen
      February 12, 2018

      I’m glad you enjoy the recipe so much Sonia! Thanks for sharing! Reply

  • Douchka
    December 23, 2017

    Hi Natasha: I just made the cookies, and they are delicious. I used waxed paper instead of parchment and my over got really smoky. Then I removed the cookies from the paper and they still continued to smoke. Why is that? (My oven is clean). Thank you!!! Reply

    • Therese
      January 21, 2018

      i don’t think you should be using waxed paper in the oven. Reply

      • Chris
        December 15, 2018

        The wax coating on the thin paper has a low melting and scorching temperature. Waxed paper is not for oven use. Reply

        • Natashas Kitchen
          December 15, 2018

          That is exactly right Chris! 🙂 Reply

  • Romina
    December 13, 2017

    My dough is not firm it’s like just flour … do you know what could of happened? I followed your recipe :/ Reply

    • Natasha
      natashaskitchen
      December 14, 2017

      Hi Romina, have you watched the video recipe to see where you may have gone wrong? Did you use the same measurements and amounts of ingredients? It sounds like maybe you’re butter to flour ratios are off if the dough is not coming together. Please see the tip in the recipe on measuring flour. I hope that helps!  Reply

      • Romina
        December 14, 2017

        I made another Batch and this time it worked 😊👍🏼 Reply

        • Natasha
          natashaskitchen
          December 15, 2017

          YAY!! I’m so happy to hear that 🙂 Reply

  • Diane W.
    December 12, 2017

    I typically am NOT a fan of these cookies because I’m not a big fan of nuts. But WOW…I ADORED these. The almond flour is so fine that you get the flavor and added texture without a “nutty” crunch. The orange zest totally reminds me of the Italian wedding cookies my aunts made (different cookie)…and these were just phenomenal. Great recipe! Reply

    • Natasha's Kitchen
      December 12, 2017

      I’m happy to hear how much you enjoy the recipe Diane! Thanks for sharing your excellent review! Reply

      • Diane W.
        December 12, 2017

        I posted it on my Facebook page as well for my friends who are always looking for an easy cookie recipe around the holidays. I was a professional pastry chef, so they always look to me for recipes. Hope you get a lot more followers from it! Reply

        • Natasha
          natashaskitchen
          December 12, 2017

          Thank you so much for sharing!!! I sure appreciate it! 🙂 Reply

  • Christina
    December 11, 2017

    Hi Natasha,

    This is my first time to make these cookies as Christmas Gift to my friends. So, how long keep storage for these snowball cookies?

    Many Thanks! Reply

    • Natasha
      natashaskitchen
      December 12, 2017

      Christina, after baking, they stay good for at least 5 days at room temperature in tupperware :). These cookies also can be frozen up to three months. Reply

      • Christina
        December 12, 2017

        Natasha,

        Is it mean after frozen up and then room temperature for while that can eat. Do not need to bake again. Thanks. Reply

        • Natasha
          natashaskitchen
          December 12, 2017

          Hi Christina, you can bake and roll these in powdered sugar then freeze. Once they are thawed, you can eat them right away (sprinkle with a little more powdered sugar if you’re serving them at a party). I even like to eat them partially frozen because I’m not always patient enough to wait for them to thaw. They are great right out of the freezer! 🙂 Reply

          • Christina
            December 13, 2017

            Thanks a lot!!

          • Natasha's Kitchen
            December 13, 2017

            You’re welcome Christina!

  • Hannah
    December 11, 2017

    They are delicious but super crumbly. Are they supposed to be super crumbly? Reply

    • Natasha
      natashaskitchen
      December 11, 2017

      Hi Hannah, I’m so glad you enjoyed the cookies! If the cookie dough mixture was dry compared what you see in the video, it would probably be due to proportions being different. When measuring dry ingredients, if you do not have a kitchen scale, make sure you see the note in the recipe on measuring correctly. Pushing a measuring cup into the flour bin can result in up to 25% more flour than what is called for in the recipe (I have tested this). I’m thinking that might be the cause or if any other ingredients proportions were changed. Also, over-baking can cause them to be more dry and crumbly so make sure you are using the regular bake mode and not convection. Reply

  • Maria Atanasova
    December 10, 2017

    Hi, Natasha!
    Wonderful biscuits!
    Can you please indicate weight, haw many grams is the butter? In Europe the products are measured in grams.
    Thank you so much!
    Nice Christmas I want!
    Bulgaria – Sofia Reply

  • Anna
    November 29, 2017

    Hi Natahsa… I was wondering if they will still turn out into a cookie if I use regular flour ? Reply

    • Natasha
      natashaskitchen
      November 29, 2017

      Hi Anna, I would not recommend that for this recipe. You should check out our walnut snowball cookies that just have regular all-purpose flour. Reply

  • Sharon
    November 18, 2017

    how far in advance could they be made if it’s hard to freeze them? If they are going to be in a container in fridge could the powdered sugar be on it or still take them out and do it? Just wondering if the recipients could keep them awhile Reply

    • Natasha
      natashaskitchen
      November 18, 2017

      Hi Sharon, I haven’t tried freezing them, so I’m not able to provide specifics but I think that could work. If adding the powdered sugar before freezing, I would freeze between layers of plastic wrap in a freezer safe container. Reply

  • Debra Covic
    November 7, 2017

    Hi Natasha,
    I am going to make these cookies for Christmas this year. Can I make them ahead and freeze them? Reply

    • Natasha
      natashaskitchen
      November 7, 2017

      I haven’t tried freezing them, but I think that could work. If adding the powdered sugar before freezing, I would freeze between layers of plastic wrap in a freezer safe container. Reply

  • Kathy
    November 2, 2017

    Hi,

    These look heavenly and anxious to make them soon. Not a fan of almond flavoring – can all while flour be used?

    Thanks! Reply

    • Natasha
      natashaskitchen
      November 2, 2017

      Hi Kathy, this recipe works with the almond flour, but I would suggest you try our tea cakes (very similar without the almond) if you prefer to only use flour 🙂 Reply

  • Rachel
    May 11, 2017

    How come my dough comes out to be look crumbles? Reply

    • Natasha
      natashaskitchen
      May 12, 2017

      Hi Rachel, are you having trouble forming he balls? It may be due to using too much flour – just in case you missed my tip at the top, here it is: “Bakers Tip: *To measure flours, spoon into a measuring cup and scrape off the top.” I hope that helps!! 🙂 Reply

  • Olga
    January 11, 2017

    So is Almond meal and Almond flour the same product? Do they have the same affect? So for this recipe or macaroons, it doesn’t matter which type you use? Or specifically for this recipe? I found Almond flour in Winco bulk bins and they have specks of almond skins in them while in bags, I don’t remember what type of Almond it was, but it was triple the price and no specks of almonds. Reply

    • Natasha
      natashaskitchen
      January 11, 2017

      It should not have any dark specks of almond skins – the mixture should be uniform in color (an off white). Almond meal and almond flour are similar and can both be used if they don’t have pieces of the almond skins in the bag. Almond flour is just more finely processed which is easier to use in this recipe but if you use almond meal, you will want to pulse slightly longer to reach the same consistency. Reply

  • Liz
    January 10, 2017

    My family loves these cookies. This is my 4th time making them and each time they come out perfect. Thank you so much for sharing it. (: Reply

    • Natasha's Kitchen
      January 10, 2017

      You’re welcome! So glad you enjoyed the recipe! Reply

  • Elena
    December 28, 2016

    Such yummy cookies. So glad I tried this recipe. Kids loved it. Thank you Natasha. Reply

    • Natasha's Kitchen
      December 28, 2016

      Of course Elena! I am so glad you enjoyed the recipe! Reply

  • Angela
    December 22, 2016

    Loved it. Made it according to recipe. Reply

    • Natasha
      natashaskitchen
      December 22, 2016

      I’m so glad you enjoyed it! Thanks for the awesome review! 🙂 Reply

  • Jocelyne Anchor
    December 10, 2016

    I made them yesterday with my 6 year old daughter to make Xmas gifts for her teacher and they came out great! really do melt in your mouth and very easy to make, my daughter followed my instructions and she did it herself! many thanks for sharing! Reply

    • Laura McSherry
      December 10, 2016

      I’m so happy you enjoyed them. Thank you for sharing that with us! Reply

  • elizabeth
    November 20, 2016

    I want to make these for Thanksgiving. Are they similar in taste to french maccarons? Thanks. Reply

    • Natasha
      natashaskitchen
      November 21, 2016

      Hi Elizabeth, these are quite a bit different than macarons. These are crumbly and buttery and soft. Reply

  • Lily
    November 17, 2016

    I really want to make these today, but I don’t have an orange to use for the zest. Would mandarin work? Any substitutes? Reply

    • Natasha
      natashaskitchen
      November 17, 2016

      Hi Lily, I think mandarin would work fine 🙂 Reply

  • Lana T.
    November 2, 2016

    Is it possible to substitute all purpose flour with some kind of gluten free flour? And which one is the best? Reply

    • Natasha
      natashaskitchen
      November 2, 2016

      Hi Lana, I haven’t tested that so I can’t say for sure but I think it should work. I don’t have much experience with gluten free flours so I can’t recommend a specific brand, but I would suggest using a gluten free flour that is intended for baking. Reply

  • Anna
    December 18, 2015

    Made these twice already! They are so delicious and my husband and I love how they just melt in your mouth. Thanks Natasha for another great recipe 🙂 Reply

    • Natasha
      natashaskitchen
      December 18, 2015

      Anna, thank you for such a nice review, I’m glad you like them 😀. Reply

  • Luba Skubiak
    December 14, 2015

    Can these cookies be frozen? IF so would you suggest freezing them without powdered sugar? Reply

    • Natasha
      natashaskitchen
      December 14, 2015

      Luba, I haven’t tried freezing them, but I think that could work. And yes, freeze them without powdered sugar, otherwise they will turn gummy. Reply

  • Masha V
    December 12, 2015

    Natasha, ive made these cookies twice and both times the bottoms are burned. I bake them for only 8 min. Followed ur instructions to the t….dont understand what could have happened Reply

    • Natasha
      natashaskitchen
      December 12, 2015

      Hi Masha, I’ve never had them burn but I’m happy to troubleshoot. Do you keep your oven rack in the center of the oven – if it’s too low and close to the heating element, they would brown faster. Also, are you sure you are setting it to 400˚F and that you are using the regular bake mode and not convection mode (which bakes faster)? Do you know if your oven overheats or have you had the experience with other recipes? I hope one of those answers helps 🙂 Reply

      • Masha V
        December 13, 2015

        Never had a problem before, I always use your cake recipes turn out great. Ill try again later in the weeks. Hubby and son didnt mind the a bit burned buttoms Reply

        • Natasha
          natashaskitchen
          December 13, 2015

          That is very unusual, but I’m glad they still enjoyed them 🙂 Reply

  • Kathy
    December 7, 2015

    Can u refrigerate this dough before making them?
    Also how long will these cookies hold up if made a few days ahead of time? Reply

    • Natasha
      natashaskitchen
      December 7, 2015

      You can refrigerate the dough before making them if needed. After baking, they stay good for at least 5 days at room temperature in tupperware :). Reply

      • Lanie
        December 25, 2015

        Same here. Did not even cook the listed time. Are you certain the cookies should bake at 400? Reply

        • Natasha
          natashaskitchen
          December 25, 2015

          Hi Lanie, I’ve always baked at that temp and time. Are you using the regular bake mode rather than convection? There is the possibility that your oven runs hotter than most. How much earlier did you remove it from the oven? Also, are you baking it in the center of the oven and not too close to the top? Reply

  • Anastasiya
    November 25, 2015

    Hey Natasha! I just made these tonight and they are amazing and so easy to make! Ever since I made the Nalisniki from your website I fell in love with cooking & baking. Thanks for the inspiration. 🙂 Reply

    • Natasha
      natashaskitchen
      November 25, 2015

      I’m so happy to hear that! Thank you so much for the awesome review 🙂 Reply

  • Lilya
    November 24, 2015

    Hi Natasha, I was wondering if I want to make a double batch of these cookies, would I just double all the measurements? Reply

    • Natasha
      natashaskitchen
      November 24, 2015

      Yes, double everything, but bake them in two batches since you want them to bake in the center of the oven. Reply

  • Rachael
    November 20, 2015

    Do these freeze well? Reply

    • Natasha
      natashaskitchen
      November 20, 2015

      I haven’t tried (they’ve been eaten before they got to that stage), but I imagine they would be a good candidate for freezing. I’d put them in an airtight container and freeze. Reply

  • November 17, 2015

    I remember eating these as a kid! I love them, I can’t wait to make them this year! Pinned! Reply

    • Natasha
      natashaskitchen
      November 17, 2015

      Don’t you love it when food bring back great memories from childhood 😀 . Reply

  • Oksana
    November 16, 2015

    Natasha, this recipe couldn’t come at a better time. I opened your website to find a recipe for another type of cookie, since I was invited over to a friend’s house the next day, and this was front and center. I decided to make them since they only took about half hour and I happened to have almond flour. They are the most delicious cookie i’ve tried. I gave some to our neighbor, and she’ll be making them for Thanksgiving too. Plus because this took me so fast to make, I was also able to bake your shortbread cookies with raspberry preserves (which my husband thinks is an even better cookie – differences attract I guess :-)).
    My neighbors love anything lemon, is it possible to use lemon zest instead of orange? Reply

    • Natasha
      natashaskitchen
      November 16, 2015

      Hi Oksana! Thank you so much for your awesome review of the cookies! I’m so happy you loved them :). I’m all smiles reading your message. I think it can be substituted and still taste great. I don’t think they will taste lemony but there will be a hint of lemon 🙂 Reply

  • Mariya
    November 16, 2015

    These are so good! my husband said they are at the top of his list (that’s a very big compliment :)) thanks for sharing! Reply

    • Natasha
      natashaskitchen
      November 16, 2015

      I’m so happy to hear that! That is a huge compliment! Thank you. 🙂 Reply

  • Angelika
    November 15, 2015

    These are the BOMB! We gobbled them up really fast. Thanks for the recipe. Reply

    • Natasha
      natashaskitchen
      November 15, 2015

      Awesome!!! I’m so happy you loved the cookies 🙂 Reply

  • Cindy M.
    November 15, 2015

    Hey Natsaha! I tried multiple times searching for the printable “cookie tags” that you meantioned and couldn’t find them with the link….help? 😬 Reply

    • Natasha
      natashaskitchen
      November 15, 2015

      How frustrating! Sorry about that. I will email my contact at BHG and see why the link isn’t pointing to the right spot. Thanks for letting me know! Reply

    • Natasha
      natashaskitchen
      November 15, 2015

      Hi Cindy, I updated the link. You should see it at the center/top of the page when clicking on this link: http://www.bhg.com/christmas/cookies/?ordersrc=R511BTF1794PD Reply

  • Deloris
    November 15, 2015

    Sometime try browning the butter in this recipe– also just let that and vanilla be the flavoring. I found my recipe in the early 60’s in a Phoenix newspaper– Snowball Meltaways. I use chopped pecans but I am going to make them with the almond meal also. Thank you for all your hard work — your blog is one of my favorites! Reply

    • Natasha
      natashaskitchen
      November 15, 2015

      That’s so sweet of you to say. Thank you so much Deloris! 🙂 I really appreciate the tip for browning the butter. I bet that adds some wonderful flavor! Reply

  • Stu B.
    November 15, 2015

    These are the same Russian Tea Cakes which have been made in my and my wife’s family for generations for weddings and bar and bat mitzvah celebrations. Reply

    • Natasha
      natashaskitchen
      November 15, 2015

      How wonderful! Does your family make them with almonds also? Reply

      • Stu B.
        November 15, 2015

        Yes, they would crush the toasted almonds so they would be like a coarse grain flour. Reply

        • Natasha
          natashaskitchen
          November 15, 2015

          Oooh I haven’t tried toasted almonds. Thanks Stu! Reply

  • Victoriya
    November 13, 2015

    Hi Natasha just have question why if someone is allergic to almonds can they substatute it with like cocunut? Or what can be used to substatute. Thanks your amazing by the way. Reply

    • Natasha
      natashaskitchen
      November 13, 2015

      I’ve tried with coconut flakes, but it did not work well, was very blend. Are you able to have walnuts? If so, check out these cookies 🙂 . Reply

  • November 13, 2015

    Hmm these look very similar to some Xmas cookies my Czech mom makes 🙂 Good memories! Reply

    • Natasha
      natashaskitchen
      November 13, 2015

      Natasha, did she do anything differently? Reply

      • November 14, 2015

        I will ask! I have never made them myself. Your photos just look so similar to the cookies she makes, just a different shape. Reply

        • Natasha
          natashaskitchen
          November 14, 2015

          Wonderful! thank you! 🙂 Reply

          • November 17, 2015

            Natasha, it looks like my mom uses walnuts instead of almonds, but you can use almonds she says. She also does not use any mixers. And no orange zest. Other than that, it’s very similar. Maybe I will put the recipe on my blog before Xmas, I think people would like it. I’d have to translate it from grams so it makes sense for my USA readers.

          • Natasha
            natashaskitchen
            November 17, 2015

            You should try a little orange zest. It’s not overpowering but subtle and very nice 🙂

  • November 13, 2015

    These are my absolutely favorite Christmas cookie ever. Here in the Buffalo area, they are called Italian wedding cookies. And they are at every Italian wedding on a side table so I guess that makes sense. We always though put crushed pecans in. But I’ve never used almond flour! I want to try that now. No time like the present to get started =) Reply

    • Natasha
      natashaskitchen
      November 13, 2015

      Pecans sound great, for years I made them with walnuts but I think I like the almond flour even more. They almost melt in your mouth 😀 . Reply

  • November 13, 2015

    I can’t believe Christmas is just around the corner! The cookies look so Christmasy and tender! Reply

    • Natasha
      natashaskitchen
      November 13, 2015

      Thanks Marina 🙂 . I know, it seems like this year just flew by. Reply

  • Sveta
    November 12, 2015

    These look so festive and delicious! I love holiday baking!! 🙂 What’s the best way to store them and how far in advance can you make them? Reply

    • Natasha
      natashaskitchen
      November 12, 2015

      I have kept them stored at room temperature in Tupperware for up to a week. They taste just as good on day seven as they did on day one. 🙂 Reply

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