Russian Tea Cakes (snowballs)

Ingredients

• 1 cup All-purpose flour
• 1/2 cup Sunflower seed flour
• 1/2 cup Powdered sugar
• 1 cup Butter, softened
• 1 teaspoon Vanilla extract
• 1 cup Powdered sugar (for dusting)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 175°C.
2. 2In a large mixing bowl, combine the 1 cup of softened butter and the 1/2 cup of powdered sugar. Beat them together with an electric mixer until the mixture is light and fluffy.
3. 3Stir in the 1 teaspoon of vanilla extract until it is fully incorporated into the butter mixture.
4. 4In a separate medium bowl, whisk together the 1 cup of all-purpose flour and the 1/2 cup of sunflower seed flour until they are well combined.
5. 5Gradually add the dry flour mixture from the medium bowl into the wet butter mixture in the large mixing bowl, mixing gently until just combined and a dough forms. Be careful not to overmix.
6. 6Roll the dough into small, uniform balls, about 2.54 cm in diameter. Place these balls onto a baking sheet that has been lined with parchment paper, leaving about 2.54 cm of space between each cookie.
7. 7Bake the cookies in the preheated oven at 175°C for 10 to 12 minutes, or until the bottoms of the cookies are lightly golden.
8. 8Remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes. While the cookies are still warm, gently roll each one in the 1 cup of powdered sugar (for dusting) until it is fully coated.
9. 9Transfer the sugar-coated cookies to a wire rack and allow them to cool completely. Once fully cooled, roll each cookie in the 1 cup of powdered sugar (for dusting) again to create a thick, snowy coating.

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