SNOWBALL COOKIES

I think it’s about time we all started Christmas cookie baking, because you know, it’s never too early for cookies, is it? It totally feels like Christmas here, I mean, it’s so darn cold that it looks as if we were in the middle of January or something.

Oh, man, times like these make me wish I lived in my Cozy Pinterest Board. Someone give me lots of blankets, big mugs of hot tea, fluffy wool socks and warm cookies straight from the oven… specially cookies, I need those, pretty please!

These snowball cookies are really popular in Spain.

Yes, I know it’s the second typical Spanish cookie recipe that I post this week.

No, I don’t care, and so shouldn’t you… Spanish Christmas cookies are delicious, and I predict that you’ll be seeing those often around here.

Actually, I’m thinking of writing some posts about typical Spanish food: paella, potato omelette… you know the kind.

My dad makes a mean omelette (I don’t mean to brag here, but my brother says it’s the bestest one in the world) and it makes me feel so bad that you’re missing out! So tell me guys, do you think you’d enjoy a typical Spanish recipe series? I’d love to hear what you think about it!

Ingredients
500 Grams white flour
200 Grams iberic pork lard
125 Ml. white wine
90 Grams powdered sugar
a pinch of salt
extrapowdered sugar
500 Grams white flour
200 Grams iberic pork lard
125 Ml. white wine
90 Grams powdered sugar
a pinch of salt
extrapowdered sugar

Instructions

Instructions
Whisk flour, salt and sugar until combined.
Whisk flour, salt and sugar until combined.
And softened lard and white wine and mix with your hands until you form a ball.
And softened lard and white wine and mix with your hands until you form a ball.
Roll out dough. Don’t use flour, use powdered sugar instead or the cookies might turn out though.
Roll out dough. Don’t use flour, use powdered sugar instead or the cookies might turn out though.
Once rolled, it should be quite thick, as the cookies don’t rise much in the oven. With a cookie cutter or a glass’ rim, cut out circles.
Once rolled, it should be quite thick, as the cookies don’t rise much in the oven. With a cookie cutter or a glass’ rim, cut out circles.
Bake at 400F (200ºC) for 20-25 minutes (it depends on your oven!).
Bake at 400F (200ºC) for 20-25 minutes (it depends on your oven!).
Once out of the oven and when they’re still warm, roll them in powdered sugar.
Once out of the oven and when they’re still warm, roll them in powdered sugar.
You can add more powderes sugar right before you serve them.

Notes

The cookies aren’t on the sweet side, so don’t skimp on the powdered sugar.
Some people add some baking powder to the dough so the cookies rise higher, but I prefer mine without any leavening agent.
These keep well up to a week (that I know of) in a metal cookie tin.