Cinnamon Mexican Wedding Cookies (aka Snowballs)
One of my favorite activities to do with my kids is bake homemade cookies. I love watching my little ones get excited and feel empowered making their very own treats, but to be honest I can do without the mess left behind after the final product comes out of the oven. No matter how much fun it may be, the idea of a labor intensive, multi-ingredient cooking project can be taxing on the most patient of moms, which leads to me to the reason for coming up with this cinnamon-y, nutty recipe that could not be easier or more mess-free to make.
Recently, Shutterfly asked me to document making a holiday treat with my daughter for their Storytelling Photo Books and I opted to make this simple but delicious cookie recipe. Chloe took the lead and pretty much did it all from start to finish (yes, I helped out a bit). I loved capturing shot after shot of Chloe doing everything from placing the ingredients into the food processor, pushing the button to pulse it all together, rolling the dough out and finally gently tapping the powdered sugar on top of the freshly baked cookies. She could not have had more fun or gotten more involved or meticulous in her baking.
This delectable dessert is truly easy to make with your kids and spectacular enough to give as a gift to friends, family or teachers. These Cinnamon Mexican Wedding Cookies may be easy to make, but they’re hard to forget!
Cinnamon Wedding Cookies (Makes 2 Dozen)
1 Cup All Purpose Flour
1 Cup Raw Walnuts
1/2 Tsp Vanilla Extract
1/2 Tsp Ground Cinnamon
1/2 Cup Unsalted Butter, softened
1/4 Cup Confectioners’ Sugar, plus additional for dusting
1. Preheat oven to 350 F.
2. Place the walnuts in a food processor and ground for 30 seconds.
3. Place the ground walnuts, flour and cinnamon in a bowl and combine.
4. Place the butter, sugar and vanilla extract in a standing mixer (or bowl using a hand mixer) and cream for 3-4 minutes.
5. Slowly add the flour mixture to the butter mixture until combined.
6. Using a mini ice cream scoop or a spoon (about 2 tablespoons), scoop out the dough and place on a Silpat or parchment lined baking sheet.
7. Bake for 15 minutes.
8. Dust with confectioners’ sugar and serve.
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Would almonds work instead of the walnuts?
I haven’t ever tried almonds. Walnuts are a little softer then almonds and have a bit more natural oils, but I feel like the almonds would be delicious!
This is probably a silly question but could anything else work besides nuts?? Daugher is allergic to all nuts
Sadly, I don’t think so. You could try these, though
http://weelicious.com/2011/12/05/chocolate-orange-snaps/
Actually, I’ve made these without nuts. I just omit them, and they taste great! (We don’t have nut allergies in our house, but my hubby doesn’t care for nuts in cookies…go figure! I experimented with my aunt’s recipe–same as this one!–and they are very good!)
I have a family recipe that is very similar, but no cinnamon. That sounds like a good add!
The cinnamon totally kicks it up and adds such depth to the flavor of the cookie (and Chloe loves sprinkling it in
I didn’t have walnuts but I did have pecans and hazelnuts. So I did half cup of each instead of one cup of walnuts. They were yummy. My 5 and 3 year old ate them up! Thanks for the recipe.
I just made them with roasted almonds. I’m not sure what they’re actually suppose to taste like but they were good like this.
I’ve made these with all sorts of different nuts! I usually use pecans and walnuts (or a mixture) but I like almonds in them, too! YUM! Totally excited to try the cinnamon…
Do these freeze well Catherine?
Made this tonight and they were DEVINE! I couldn’t stop eating them.
I made these with the Emerald Nuts brand cinnamon roasted almonds and they were delicious!!
Easy, delicious, but did not yield the two dozen cookies stated. Barely got 18 cookies, having to adjust scoop size to 1 tbs. Very good recipe otherwise.
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My daughter and I made these together yesterday. We loved them so much that we had to make another batch today.
Thank you.
So i did the whole thing in the food processor (versus a stand mixer.) Mine were very very crumbly – fell apart very easily when trying to transfer to a plate. Did I do something wrong? mix too much? handle too much? bake more? or are they this delicate by nature?
These were very crumbly for me, too. Made them hard to eat, but I managed. I’m going to leave out the cinnamon next time since I wasn’t a fan of it in them.
Thanks for the easy and yummy recipe. I only got about 14 cookies out of my batch – I will make it again and double it, (and cut the cinnamon down a bit). But they were delicious, thank you.
These were too dry for my liking. One taster’s suggestion was to make a thumb print and fill with jam