VLOGMAS// 12 Days of Christmas DAY 8: Let’s Cook Italian Wedding Cookies | Snowball Cookies

hey and welcome back to a new episode oflet’s cook todaywe’re gonna be making Italian Weddingcookies but most people today call themsnowball cookies I’m sure you’ve hadthis delicious ball of goodness but I amgoing to show you how I make them herein Japan I am going to be following thisPinterest recipe that I really like andthe one thing that’s a little differentabout it that varies in all thedifferent recipes of this type of cookieare the nuts I am going to be doingalmondssome people use pecans and some peopleuse almondsI prefer almonds in mine so that’s whatI’m going to do if you can find almondflour you more power to you but here inJapan it’s quite difficult to find andif you do find it it’s really expensiveso I’m just gonna make my own because Ihave a crap ton of almond so you willneed a food processor for my recipe andsome whole almonds with the skin so thisis what my almond flour looks likeprobably looks a little coarser thanwhat you would buy at the store but thatis totally fine and since I’m makinghalf a recipe today I only need to use1/3 cup of almonds be sure not to grindyour almonds too long because if yougrind it too long it will eventuallyturned it to butter yes so just grindthem enough to be a fine powder and thenyou’re done don’t go any furtheryou’re like oh maybe I should don’ttrust me next you will need powderedsugar yes and you will need 1/3 cuppowdered sugar andgonna cream this with some butter nowyour butter needs to be room temperatureor warmer not melted but super soft andit will just cream like a dream you need3/4 cup of soft butter and let’s get tocreaming now does anybody else know whata Martha Washington is the north ofWashington candies because this isexactly what that base would look likeor does nobody know am I just showing myage because my grandmother used to makethem all the time and I learned how tomake them pretty much I had 1/3teaspoon of salt yessalt we need half a teaspoon of vanillawe will now measure 1/3 cup of ouralmonds yes we will add the almonds nowsmells so good with this fresh groundalmond and last but not least we needone and a half cups of flour and we aregoing to mix in the flour until wellincorporated yes it will get very thickso don’t be worried if you’re like oh mygosh it’s so dry it’s it’s okay but youare ready to do the baking part and youcan eat this like it is so good okay sothe next step is forming our balls youare going to take some a dough here andyou’re just going to roll it around andmake a ball now these will not spreadthat much telling you that now so thatyou can make your balls however big youlike some like them small some like thembig so just take your dough roll itaround your hands if it’s not rollingclean on your hands you need to add alittle bit of flour or even a little bitmore almond flour and if that should befine but don’t add more sugar and don’tadd more butter definitely not just adda little bit more flour or a little bitmore almonds either one is fine but yeahso on my tiny little sheet pan here Igot about 12 balls on there because theyreally do not spread a lot which istotally fineso just keep that in mind you can fithowever many you want on there maybe thefirst batch just go on the small sideand then judge from there I’m sure mostof you have regular-sized ovens and willuse a much bigger sheet panthan what I do these then go into apreheated oven of 350 degrees for about15 minutes if you’re on Celsius degreesI am using 180 degrees Celsius yes it’sa little bit differentthe conversion but yeah I don’t reallyhave a choice because in Japan we useCelsius while your cookies are cookingyou can get the extra powdered sugar youneed to coat the outside of them withand you can decide how you wish to dothat method there are several differentmethods many people just put them in abowl sprinkle some powdered sugar onthem and toss it around and then BAMyou’re done some people use a bag likethere’s so many different ways you canchoose whatever method you’d like I wantto use the bag method because I feellike it gives a really good coat okay myfirst batch is out and they are perfectlike they aren’t super brown on thebottom which is good and they aren’tbrown at all on top which is very verygood every regular bag I’m going to putmy cookies inside just like this and Ijust give it a couple of spins and anice shake shake shake hopefully yourbag does not have a hole in it my firstbag did there you go okay after you aredone coating your cookies it’ll looklike this now you can leave them in thebaggie that you just tossed around inand just make sure it’s a sealable bagor you can plate it up and make it niceand presentable for some guests but whenyou’re done with them and you have someleftover make sure you store them in anairtight container because they can gostale it is taste test timeyum-yum-yum mmm perfect and this is whatit looks like inside and one more tipabout the cookies they need to becompletely cool for you to put the icingsugar on it because otherwise it willjust melt away and make this messy goopstuff on it so definitely just make surethey’re cool thanks for watching and letme know if you make them I want to seeyour versions and I’ll see you in mynext videoyou