Cardamom snowdrops are unique cookies that would be perfect for Holiday gift giving.
Have you heard about Mixed? It’s a food blogger conference I’m attending on November 30-December 2 at Mountain Lake Hotel in Pembroke VA (where Dirty Dancing was filmed!) I’m so excited to meet many of my fellow bloggers and take part in an assortment of workshops. I’m even attending a small cake decorating class with my old Baltimore neighbor, Duff from Ace of Cakes!
Mixed has many great sponsors, one of whom is Dixie Crystals Sugar. They’re hosting a fun contest for conference attendees and I’ve decided to enter! The Bake it Forward Cookie Contest is simple: prepare an original cookie recipe using a Dixie Crystal sugar product and make sure the cookies travel well in a tin. Three finalists will be selected for a live bake-off at Mixed! So much fun!
When I saw the contest details my mind immediately went to snowdrop cookies, aka Mexican wedding cookies aka Russian tea cakes aka snowball cookies (does anyone actually know which name came first or what the story is here? I’ve never seen a cookie with so many names!) If you’ve never tried snowdrop cookies before they’re like shortbread only flakier, nuttier and completely covered in powdered sugar. Totally addicting. To make this version unique I’ve included cardamom, one of my favorite spices. If you’ve never tried this spice before it’s something not to be missed: spicy, exotic and unlike any other flavor. It really takes these cardamom snowdrop cookies over the top! I hope you’ll enjoy them as much as I did.
Cardamom snowdrops are unique cookies that would be perfect for holiday gift giving.
- 1 cup unsalted butter, room temperature
- 1/2 cup confectioners' sugar
- 1 teaspoon pure vanilla extract
- 1 1/4 cup almond meal
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup powdered sugar
- 1 teaspoon cardamom
Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
In a stand mixer with the paddle attachment, cream the butter, 1/2 cup confectioners sugar and vanilla for several minutes until light and fluffy.
Sift the flour and salt together.
Turn the mixer speed down to low and slowly add the almond meal followed by the flour. Scrape down the sides once or twice to make sure the dough is evenly mixed.
Use a tablespoon-sized scoop to measure out cookies. Use your hands to roll each cookie into a ball (don't skip this step or the final product won't look as nice!)
Chill the cookies for 15 minutes and then bake for 15-20 minutes. While the cookies are baking, sift together the topping ingredients in a bowl.
Remove the cookies from the oven. While they're still warm, carefully coat each cookie in the sugar cardamom mixture and set aside to cool. Once the cookies have cooled (about 15-20 minutes), toss them again in the sugar mixture.