Peanut Butter Snowballs
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If you need a little Christmas, right this very minute, then this peanut butter snowball recipe is just the ticket to get you on a one way trip to holiday tastiness.
These cookies share the classic shape and crumbly texture of snowballs (also called Russian teacakes, Mexican wedding cakes, Armenian sugar cookies, bullets, and, oddly, moldy mice), but they have a taste that is full of peanut buttery goodness. Using crunchy peanut butter ensures good structure and offers enough bulk that they hold their shape; the lack of eggs and leavener keeps the cookies delicate, and distinctly different in character from the type of peanut butter cookies which are cross-hatched with the tines of a fork.
These cookies are a classic kissed with peanut butter to create a true holiday delight. Truth be told, though, I doubt anyone would turn these away at any time of the year!
Prep time: 10 minutes
Cook Time: 15 minutes
Total time: 25 minutes, plus cooling time
Yield: 36-48 approximately one-inch cookies
2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1/2 cup confectioners’ sugar, sifted
1 teaspoon vanilla extract
2 cups Crunch Time peanut butter
1 cup confectioners’ sugar, for rolling
1. Preheat the oven to 350°F.
2. Sift together the flour and salt in a bowl. Set to the side.
3. In a mixing bowl, cream the butter with 1/2 cup of sifted confectioners’ sugar. Mix in the vanilla. Scrape down the sides of the bowl as needed with a rubber spatula.
4. Add the flour mixture to the butter mixture until it comes together in a thick dough. Fold in the Crunch Time, and mix until incorporated evenly through the batter. It will form a thick dough that is nonetheless easy to work; it sort of has a texture like play-dough.
5. Roll the dough into balls about 1 inch each, and place on the cookie sheet. You don’t need to place the cookies too far apart, because they won’t spread too much.
6. Bake for 15 minutes, or until set on top and lightly browned on the bottom. It’s better to slightly under than over-bake these cookies; they will crumble way too easily if over-baked.
7. Remove from oven, and let cool for 5-10 minutes on the sheet before handling (they will be very delicate at first and could crumble apart). Place the remaining cup of confectioners’ sugar in a shallow bowl. Roll each cookie in the confectioners’ sugar while still warm.
Roll a second time once cooled, or before serving. The reason is that the cookies will quickly absorb that first rolling of confectioners’ sugar; the second rolling ensures a snowy finished texture for serving.
Store these cookies in an airtight container for up to a week, or freeze for up to a month. If freezing, let thaw and roll in sugar again before serving.
Note: Old-Fashioned Crunchy peanut butter is not suggested for this recipe.
PEANUT BUTTER GIVEAWAY
What kind of cookies are your favorite to make for the holidays?
Leave a comment below with your answer to enter for a chance at winning a jar of Crunch Time, the peanut butter used in this recipe.
– The giveaway is open to USA residents only and will run until Monday, December 15th, 2014 at 11:59 PM EST.
– One entry per person.
– Winner(s) will be generated via a random number generator and notified via the contact email provided on the comment form.
– Winner(s) will have until 12/24/14 to claim their prize or we will choose another winner.
– Winner will win one jar of Crunch Time peanut butter. Product will be shipped by Peanut Butter & Co.
– No purchase necessary. Void where prohibited by law. Must be 18 years of age to enter. See Official Giveaway Rules.