Day 4 of The 12 Cookies of Christmas
Snowballs, Russian Teacakes, Pecan Crescents... Whatever you call them and however you shape them, these cookies belong on any Christmas cookie tray. I used to make these all the time in high school for our Spanish class "fiestas," complete with a sign that read WARNING: Contains nuts! (I didn't want to be responsible for any allergic reactions.)
I've made these with ground almonds and with pecans. Almonds create a more delicate flavor, whereas pecans will be slightly richer. It's all a matter of taste!
An important note regarding this recipe is to chill the dough. A well-chilled dough will help the cookies maintain their shape when baked, rather than spreading too much.
What's in a name? that which we call a cookie By any other name would taste as sweet ~ Shakespeare (more or less)
Fun fact I learned from @bjpastry, my fellow baker and Instafriend in Greece - these same cookies are called kourabiedes, and they also make them for Christmastime! It's a small, cookie-loving world, isn't it?
Here is the recipe I have used for years, and they turn out every time. Foolproof! :)
'Til next time,