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
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Jackie @ The Beeroness says
Good luck with your gorgeous cookies! Wish I was going to Mixed, way to busy right now.
fabiola@notjustbaked says
Love love this! Crumbly, yummy Mexican cookies are a way to my tummy happiness. Good call on the cardamom, it brightens things so well.
Sara says
I am making Christmas gift jars and these are deff going in. Thanks for the great idea!!
Christina @ The Beautiful Balance says
YUM! I absolutely adore cardamom in baked goods. These will be perfect for my Christmas cookie tins.
Stephanie @ 52 Kitchen Adventures says
I’m so jealous, I wish I could go to Mixed! It sounds like a great conference, but it was too expensive with travel from California. I’ll just have to live vicariously through you!
These cookies sound fabulous. I love the addition of cardamom for a unique twist on a classic cookie.
Barbara Bamber | justasmidgen says
That Mixed conference sounds like a blast! Good luck with your contest, I’d vote for these!
Amy (Savory Moments) says
I really enjoy cardamom and love all kinds of spice cookies. These look like a lovely holiday cookie!
Katie @ Blonde Ambition says
I always look forward to having these kinds of cookies (whatever they’re called) around the holidays! Gotta love that nutty shortbread texture, yum!
Debra says
I feel a little conflicted…I’ve always made my grandmother’s recipe and think of her each time. But I think this is an improvement on our family original. I can’t resist the cardamom! :-)
Laura says
I love wedding cookies! I’ve tried mixing it up with different nuts before, but never adding a spice like this. I love cardamom in sweets (don’t tell but despite all the curries I make, I actually prefer it in desserts!), so I am pinning this for sure. Good luck in the contest and have fun at the conference!
Ashley - Baker by Nature says
These are so pretty!
Jen L | Tartine and Apron Strings says
First of all, the Dirty Dancing resort? Woo-hoo! Let me guess how many food bloggers would be Dirty Dance-ing their way through all the wonderful seminars! I’m so jealous, I wish I could go! Anyway, have a great time and post lots of pics!
Jen L | Tartine and Apron Strings says
….Oops, forgot to say that these snowdrop cookies aka Mexican wedding cookies aka Russian tea cakes aka snowball cookies look wonderful! Cardamom is a favourite spice of mine, as well :)
kristy @ the wicked noodle says
I love using cardamom in desserts. Such a great way to use it, Jen! Snowdrop cookies are a Christmas staple around here.
jacquie says
a much under used spice in my opinion – thanks for the recipe