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 Snowdrop Cookies
Ingredients
- 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 kosher salt
Topping:
- 1 cup confectioner's sugar
- 1 teaspoon cardamom
Instructions
- 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.
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
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Laura (Tutti Dolci) says
I’m in love with the name of these cookies! I bet they just melt in your mouth!
melissa says
These look nice. I made a similar one with pecans last year. I’d love to try this one, though, with the addition of cardamon.
Super Mom - No Cape! says
Oh these cookies sound delicious. Definitely one to add to the Christmas baking. Thanks for sharing.
Mad Dog says
They look beautiful!
Riley says
Mmm I love cardamom. And I have those same measuring spoons!
Carrian@ohsweetbasil says
These look scrumptious! Can’t wait to make them, thanks!
betsyb says
These sound absolutely wonderful with the almond meal and the dusting of cardamom in the sugar. What a fun contest and well done!
Kate Pietschman says
This is one of my all time favorites – including cardamom – agree it is a fantastic spice.
Love the sounds of the conference you are attending. I dream to go to one in my future. Maybe 2013?
Looking forward to your posts and see what has inspired you! Taking a class with Mr. Ace of Cakes who be a hoot I imagine. I wonder what you’ll make?
Excited for you!
Susan Haebig says
These do sound good! I have a question about the teaspoon size scoop: does this mean 1 teaspoon per cookie? This sounds quite small.
Thank you!
Sue
Savory Simple says
Great question! It does sound small, I agree. But the cookies expand just enough in the oven that they grow to the perfect size one-bite cookie. They’re standard sized for a snowdrop cookie.
Susan Haebig says
Thank you!
Cassie | Bake Your Day says
This is fabulous! I love Dixie Crystals’ BIF program…I’m doing a post for them in a couple weeks, and sent some cookies in a tin last week. So fun!
Valerie says
I’ve only made snowdrop-esque cookies once for Tuedays with Dorie…I forgot how great they were! Yours look fabulous, love the cardamom! And I love the mood of your photos!!
Anna @ hiddenponies says
I adore these photos, as well as another way to use cardamom besides in chai!
Laura Dembowski says
I love cookies like that. Adding cardamom is a great and unique idea. Good luck in the competition! Have fun at the conference too!
claire @ the realistic nutritionist says
Dude, you need to win. These look PERFECT.
veggieatlas says
These look beautiful – and may just be the perfect biscuit to give to friends for Christmas (perhaps with some orange rind grated in as well). Best of luck with the comp