Category: Grub Garage
Oh my gall, y'all! I feel like my mom gave me some little house on the prairy lesson, or after school special, the walton's, take your pick!
I absolutely love those powdered sugar ball cookies! Russian teacakes, Mexican wedding cakes, snowballs, they are called many things. Well, I've been bugging and teasing my mom for a few months now to make me some. *Grin,* she usually does.
This time, she made up the dough and sent it home with me. She said bake them up yourself, its easy.
Let me tell you, it is not! I called up my mom and told her of my ball making struggles. She was laughing, (parton my language here,) her ass off! She could not stop laughing! It was like some alternate dimention! She laughing at me, and this time I'm the one that is the silly nutjob! Something very wrong here!
So, I have come to this grub garage to ask for help and advice. I had no idea that forming the balls was so flippin difficult! Just when you barely get a shaped pressed in your hand, the dough can crumble apartt. Ever so annoying!
Please, please, offer up some clever tricks or other methods to make these delicious cookies! They are still my fave, but I've learned my lesson, I won't bug my mom so much to make them for me! She has her baking hands full with my dad's current overzellous sweet tooth!
Fingers crossed, y'all can help me!
Thanks so much,
Powdered sugared Polka Dot
the secret to maiking them is to have the dough very very cold. they stay together much better that way. then be very gentlw tih them too. after they are done roll in the powdered sugar. yum!!!!
Polka Dot, I frequently use a #60 disher which is 9/16-ounce (1 tablespoon) in size and looks like a round ice cream scoop but only smaller and can be found either online or at most kitchen/baking supply stores. The advantage of this is that it eliminates the need to form the balls by hand thus allowing the dough to remain relatively cold. Additionally, it also results in uniformly-sized cookies which bake evenly. Fantastic not only for snowballs but other formed and drop cookies as well! And have I mentioned that raw cookie dough with a high butter to flour ratio tends to freeze extremely well and can be kept frozen for up to 4 or 6 weeks!? Scoop the cookie dough and freeze on cookie sheets and then transfer the raw, frozen balls to freezer bags. Let stand at room temperature for about 30 minutes before baking. Hope this helps.
C.
Ok guys, thank you. A couple frther questions...
You suggest I start forming the balls streight from the fridge? Maybe that was my first problem, my mom told me to let the dough sit for 15 minutes or so.
Secondly, I've never heard of one of these fishers. Is it like a table spoon with a knife?
I tried to use a small scoop for the dough, but when I went to remove the dough from the scoop, it crumbled apart. *lol*
Thank you for the responses, hopefully I'll master making these cookies soon! They are soooooooo good with hot chocolate or coffee. *grin*
It's shaped like an ice cream scoop. You get some dough out of the bowl you're using, and squeeze the handle to release the dough on to the sheet. very useful tool, and i'm glad I've got one. It's a time-saver too. You should be able to find them in many different places.
I love those cookies. If you dip your hands or fingers in water then form each ball the dough holds together and the dough doesn't stick on your fingers.
sounds good hhave no idea, but they do ssound good.