Chai Spiced Snowdrop Cookies – Melt-in-your-mouth, sweet, and perfectly spiced Snowdrop Cookies. A perfect addition to your Holiday platter!
Also known as, Russian Tea Cakes, Italian Wedding Cookies, Snowball Cookies, Mexican Wedding Cookies, and finally, in my neck of the woods, they’re called Vanilici (vah-nee-lee-tsee). Any other names for these cookies that I am forgetting?
How rude of me, I forgot to say HELLO! Please take a seat and chill with me for a while. Today is my Name Day and I am celebrating with these amazing Chai Spiced Snowdrop Cookies from my dear friend and cookbook author, Jennifer Farley!
Are you wondering about what a Name Day is? Well, good, ’cause I’m happy to tell you! 🙂 Followers of the [Macedonian] Orthodox Faith (many others, too) who are named after a Saint, celebrate said Saint’s Feast Day on the day of that Saint’s passing. I was named after St. Katherine the Martyr, and according to the Julian Calendar, today is our day! 🙂 In just a few hours, I will be hosting a dinner party at my house with over 40 people, eating and drinking the night away. I feel SO blessed!
I am most excited about serving these gorgeous Snowdrop Cookies that I found in this WONDERFUL cookbook, The Gourmet Kitchen, written by my super awesome gal pal and blogger-friend, Jennifer from Savory Simple.
This cookbook stands out in that the recipes within it are both, new and timeless, modern, yet classic. The book is filled with over 100 recipes, featuring fresh ingredients, bold and sometimes daring flavors, all accompanied by Jennifer’s beautiful photographs. Looking at just the photos is enough to make you jump into the kitchen and start creating things like, Jen’s Andouille Macaroni and Cheese, her Oatmeal Stout Beer Bread, or even her gorgeous Banana Peanut Butter Layer Cake with Chocolate Ganache.
Hop on over to Amazon and get yourself several copies – one for you, of course, but can’t forget about them Christmas gifts, either!
Just as the rest of the recipes in this book, this one is also impressive, yet very approachable. The cookie itself is only 5 ingredients, and the chai spiced topping is what completes it. A simple mixture of powdered sugar, cinnamon, ginger, cardamom, and allspice is what separates this snowdrop cookie from the rest.
This is a serious melt-in-your-mouth little cookie. My husband and I could not get enough.
You know what else is a fantastic idea? Making these snowdrop cookies ahead of time. Honestly, they were amazing the first day, but also just as amazing on their last. So don’t be afraid to make these today, and have them all set and ready for your Christmas Cookie Tray.
In the meantime, pick up Jen’s book – you.will.LOVE.it!
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TOOLS AND INGREDIENTS USED IN THIS RECIPE
- 1-1/2 cups (8.5 ounces) all-purpose flour
- 1/2 teaspoon kosher salt
- 8 ounces (16 tablespoons) unsalted butter, room temperature
- 1/2 cup (2.5 ounces) powdered sugar
- 1 teaspoon pure vanilla extract
- 1-1/4 cups (4.25 ounces) almond flour
- 1 cup (5 ounces) powdered sugar
- 1-1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1 teaspoon ground cardamom
- 1 teaspoon ground allspice
Preheat oven to 325F.
Line a baking sheet with parchment paper and set aside.
In a small bowl, whisk the flour and salt. Set aside.
In a stand mixer fitted with the paddle attachment, cream the butter, the 1/2 cup powdered sugar, and vanilla on high speed until light and fluffy, about 5 minutes.
Turn the mixer speed down to low and slowly add the almond flour followed by the all-purpose flour mixture.
Scrape down the sides once or twice to make sure the dough is evenly combined.
Use a 1 tablespoon-sized scoop to measure out the cookies.
Using your hands, roll each cookie into a ball, and place on the previously prepared baking sheet.
Chill the cookies for 20 minutes in the refrigerator.
Remove from refrigerator and bake for 15 to 20 minutes.
While the cookies are baking, combine the 1 cup powdered sugar, cinnamon, ginger, cardamom and allspice in a small mixing bowl; whisk until thoroughly incorporated.
Remove the cookies from the oven.
While they are still warm, carefully coat each cookie in the topping mixture and set aside to cool.
Once the cookies have cooled, about 15 to 20 minutes, toss them again in the sugar mixture.
Store in an airtight container for 1 week, or freeze for up to 1 month.