They go by many names. Tea Cakes. Mexican Wedding Cakes. Snowball Cookies. Southern Pecan Butterballs.
Whatever you call them, these nutty, buttery shortbread balls covered in powdered sugar are a holiday staple. This year, I wanted to give them a special twist by adding some citrus.
With only the tangerine zest and orange extract, the cookies were a little bland. But adding the ground white chocolate made the citrus flavors pop, giving these cookies a decadent, festive flavor.
Add these to your holiday cookie rotation ASAP. They take no time at all to make, and the citrus is a nice contrast to all the chocolate, peanut butter and other warm flavors that show up on dessert tables this time of year!
If you don't have any orange extract, you can use 1 tsp of vanilla extract instead.
- 1 c butter, softened (2 sticks)
- 1/2 c powdered sugar
- 1 tsp orange extract*
- 2 c flour
- 1/2 tsp salt
- 2/3 c blanched, sliced almonds
- 1/2 c white chocolate chips
- 1 T tangerine zest (zest of about 1 small tangerine)
- Powdered sugar for dusting
- Preheat oven to 350F.
- In a food processor or blender, grind the almonds and chocolate into small, coarse pieces, then set aside.
- Beat the butter and sugar together until creamy. Beat in the orange extract, flour and salt. Mix in the almonds, chocolate and tangerine zest until blended.
- Roll the dough into 1" balls (about 2 tsp of dough per cookie) and space 1" apart on greased cookie sheets. Bake at 350F for 11-14 minutes, until the tops of the cookies are firm.
- Transfer to a wire rack to cool for about 10 minutes. Sprinkle the tops with powdered sugar, and allow to cool completely.
Make Ahead and Storage
What are some of the staples of your holiday baking?
Want some other holiday cookie recipes? Check these out: