I should say these are the easiest cookies that I've ever baked. Yes believe me its very easy and my 2.5 yr old helped me throughout the baking process. But should admit this time she accompanied me so well making me think if I can accompany her for my future bakes as well :) And thanks for all ur wishes, will update you next week on how iti goes with her admissions.
When I saw Nags post these snowball cookies I was inspired to try as the main reason was easy available ingredients and the method seemed to be fuss free. Then happened to see the recipe in joyofbaking too so referred both and came up with these lovely cookies.
Snowball cookies (Melting Moments) Recipe
Recipe Reference : Joy of Baking & CookingandMe
Makes around 35 - 40 cookies
Ingredients:
Recipe Reference : Joy of Baking & CookingandMe
Makes around 35 - 40 cookies
Ingredients:
- Maida (All Purpose Flour) - 1 and 1/2 cups (210 gms)
- Corn flour - 1/2 cup (65 gms)
- Salt - 1/4 tsp
- Powdered or icing sugar -1/4 cup (40 gms)
- Unsalted Butter - 1 cup (200 gms)
- Vanilla essence - 1 tsp
- Chopped nuts - 2 to 3 tbsp (I used walnuts & cashewnuts)
For the topping:
- Powdered or icing sugar - 1/2 cup (80 gms) (You may not end up using it fully)
NOTE : I halved the above recipe and got 15 bite sized cookies.
Method:
1.In a bowl add butter, icing sugar and vanilla essence - beat well until creamy. Now add the chopped nuts and give a quick stir.
2.In a separate bowl first whisk together maida, cornflour and salt.Then add maida, cornflour mixture to butter sugar mixture. Mix well to form a dough - Dont knead it, just bring them all together that is just enough. If its doesn't collect together add few drops of milk to bring it together to a soft buttery dough. Wrap it and refrigerate for 30-40mins or until it becomes firm.
3.Preheat oven to 177 deg C for 10mins. Line butter paper in the tray and keep it ready. Pinch equal sized balls and roll them with your palms and place it in prepared baking sheets, spacing about 1 inch apart. Bake the cookies for 15mins(In my oven it took 20mins) or until the base turns golden brown. The top doesnt change color so be careful in checking the bottom.
4.Remove from oven and place on a wire rack to cool for about 3-5 minutes. While the cookies are still warm, roll each cookie in icing sugar until fully coated. Allow it to cool down then store it in airtight container, it stays well for about a week.
The main difference between melting moments and the mexican cookies - Both are round balls coated with icing sugar, both are shortbread like cookie that rely on butter as one of the main ingredients. But there are a few differences between these two cookies: one is that Mexican Wedding Cakes(Cookies) contain chopped/ground nuts, and melting moments is that it replaces some of the flour with corn flour so the cookies really "melt-in-your-mouth". But I added the nuts as I like the crunch in my cookies :)
My Notes:
- The orginal recipe says to arrange the baked cookies and sprinkle icing sugar. But I prefered rolling them as I find it easy and spreading even. When you plan to store it....If desired, just sprinkle the top of the cookies with icing sugar before serving.
- The cookies are slightly crunchy and melt in the mouth texture becos of the cornflour addition.
- The nuts give a very nice addition so dont skip it. And if you prefer you can slightly flatten the cookies too.
These cookies are called by different names : snow ball or melting moments or mexican wedding cakes(cookies). Whatever be the names, the taste is awesome and am sure this recipe is going to be my keeper. Dont give excuses and bake these cookies, and I am sure you will love them as much as me and my family did :)
