My Mother’s Secret to Good Snowball Cookies

My mom, the queen of Christmas cookies (even years after her demise), made dozens and dozens of types yearly. To get the bounce on Christmas, most individuals purchased electronics on Black Friday; my mother, however, purchased butter, sugar, and nuts. A few of my earliest cookie reminiscences have been of her Christmas snowballs. Buttery and nutty and melt-in-your-mouth tender, they have been scrumptious! What actually intrigued me was the creamy-sugary glaze hiding beneath the powdery dusting of confectioner’s sugar that gave them their identify. It appeared inexplicable how every cookie was neatly and evenly glazed—that’s, till my mother shared the key. She rolled the nice and cozy cookies in confectioner’s sugar, which melted right into a glaze from the residual warmth. Then, to get that traditional snowball look, she rolled them once more when cool. Hers have been fairly superior, in order that was an inexpensive start line for me to dig deep.

What I preferred about hers was the buttery, almond-y taste and creamy glaze. What I needed to enhance was the feel, and I tackled that in three particular methods: baking time, dealing with the dough, and the elements.

Testing Completely different Strategies

Relating to baking time, Mother’s recipe (and a number of other others I cross-referenced) suggested towards over-baking, saying that quarter-hour was lengthy sufficient. The feel at that time was a bit pasty and lacked crunch, so I upped it to 22 minutes, which was a step in the best path, however not fairly sufficient to do the trick.

By way of the dough, my thought was that the cookies would unfold and flatten if too smooth. I chilled the dough after mixing, however I discovered that made the dough brittle and troublesome to kind into balls—they saved falling aside in my fingers. So I scooped stage tablespoons of the softened dough, gently rolled them into balls, and froze them for 10 minutes earlier than baking. It helped management spreading.

I additionally tried utilizing a tablespoon-size ice cream scoop (inherited from my mother) with out rolling, considering that the rolling would compact the dough and make the cookies dense and hard, however it turned out to not have an effect on the feel considerably. I retained the rolling step to offer the cookies a nicer form.

Varieties of Nuts

As for the elements, the nuts particularly, the unique recipe known as for uncooked almonds, which I discovered made the cookies somewhat gummy. So I toasted the almonds, which not solely boosted the flavour but in addition added a pleasant crunch. The toasting evaporated among the water, permitting the fats to crisp up the nuts, however the texture was nonetheless dense and pasty.

Subsequent check: I used a fattier nut—one with a better proportion of fats to protein—considering the additional fats (and fewer water) in pecans would make the cookies gentle and crisp. I toasted the pecans, too, to get a nutty taste increase. They have been scrumptious and fewer pasty, however since almonds are conventional, I nonetheless needed to discover a option to make them work. (I’ve used almonds right here, however you should use pecans, walnuts, or hazelnuts—toasted, in fact!)

Bettering Texture and Taste

Remembering my go-to recipe repair for dense, cakey gingerbread males (and different cookies, muffins, fast breads, and biscuits), I added somewhat baking soda. It imparts lightness and crispness, which is strictly what I needed in these cookies. A half teaspoon was sufficient to offer them a little bit of a snap and a few airiness, with out altering the character of those traditional cookies (baking powder would’ve made them cakey). Texture solved!

Lastly, I added a pinch of salt. It’d sound like nit-picking, however including somewhat salt provides steadiness and leaves a tiny prick of curiosity in your tongue. It is what I at all times search for in one thing candy.

My mom should posthumously be the queen of Christmas cookies, however possibly I will take into account taking a run on the crown some day.

December 2015

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