Welcome to The Cookbook Cookie Parade: a new cookie from a new cookbook every Friday. Are your sheet pans (and stomachs) ready?
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Today: Delicate snowball cookies get a nutty, nibby crunch.
Snowballs, Russian Tea Cakes, Polvorones, Austrian Crescents— these ubiquitous light, sugar-dusted shortbread treats go by many names. But no matter what you call them, the buttery, melt-in-your-mouth cookies make the perfect holiday treat.
In San Francisco-based Dandelion Chocolate’s first book, Making Chocolate, the pastry chefs put their own spin on the delicate cookies with the addition of bold, crunchy cocoa nibs.
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“The other flavors in this cookie are fairly neutral, so you can choose whatever kind of [cocoa] nibs you want: nutty nibs will play up the nut flours, while chocolate-y nibs will harmonize with the flavor. Tender, light, and crunchy, with just a hint of chocolate from the nibs, these cookies are best served in overflowing piles to friends and family.”
Another pro move? Chefs toss the warm (not hot!) cookies in a bowl of confectioners’ sugar twice before letting them cool on a wire rack. That way, each snowball gets a nice, even coat of sweetness.
What do you call these buttery, delicate shortbread cookies? (Besides delicious.) Share below!
