I must start with an apology, though. I sliced off a divot on the tip of my right fourth finger on my mandoline Friday. I have a large bandage on it so typing is awkward, and not too accurate. So, although I am trying to catch all of my typos, if some squeak by my proofreading, sorry.
These little babies are like a combination shortbread/cinnamon donut hole. I am not kidding when I tell you that they lasted 20 minutes from the time I pulled them out of the oven. That includes photo time, too. My family literally could not get enough and were so sad when they were all gone and I wouldn’t make another batch.
First, I want to warn you about this cookie. When you mix up the ingredients, you get crumbs. It does not resemble dough at all. You have to scoop up a handful and squeeze back and forth in your hands to form the balls. They do stay together, though, so don’t lose heart as you make them.
1. Info for Snickerdoodle Snowball Cookies
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Snickerdoodle Snowball Cookies
- 1 cup butter, softened
- 2 cups flour
- 1 tsp cinnamon
- 1½ tsp vanilla
- 1 Tbsp cinnamon
- 1 cup powdered sugar
- Using a mixer, cream butter and ½ cup powdered sugar.
- Add flour, salt and 1 tsp cinnamon.
- Add vanilla and nuts.
- Form golf ball sized balls by squeezing the dough together.
- Bake on ungreased cookie sheet at 350 for 8-10 minutes.
- Combine remaining cinnamon and powdered sugar.
- When the cookies come out of the oven, roll them in cinnamon mixture as soon as they are cool enough to handle.
- You may want to roll them twice to get a good coat on them.