Try this Snowball Cookies recipe, or contribute your own.
Suggest a better descriptionSnowball Cookies
PREP TIME 30 minutes to 35 minutes
COOK TIME 15 minutes to 16 minutes
MAKES 36 (1.5-inch) cookies
INGREDIENTS
2 sticks (16 tablespoons) unsalted butter
1 cup walnuts
2 cups all-purpose flour
1 1/2 cups powdered sugar, divided
2 teaspoons vanilla extract
1/4 teaspoon kosher salt
INSTRUCTIONS
Place 2 sticks unsalted butter in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Let sit at room temperature until the butter is softened. Meanwhile, place 1 cup walnuts in a large frying pan and cook over medium heat, stirring frequently, until fragrant and lightly browned, 4 to 6 minutes. Transfer to a cutting board and let cool completely, about 20 minutes. Finely chop the nuts.
Place the walnuts and 2 cups all-purpose flour in a medium bowl and stir to combine.
Add 1/2 cup of the powdered sugar, 2 teaspoons vanilla extract, and 1/4 teaspoon kosher salt to the bowl of butter. Beat with the paddle attachment, starting on low speed and gradually increasing to medium-high speed, until light and fluffy, 2 to 3 minutes. Gradually add the flour mixture and beat on low speed until just combined.
Transfer the dough to a sheet of plastic wrap, form it into a 1-inch-thick disc, and wrap completely in the plastic. Refrigerate until firm but still soft enough to scoop, 30 to 45 minutes.
Arrange 2 oven racks to divide the oven into thirds and heat the oven to 350?. Line 2 rimmed baking sheets with parchment paper or silicone baking mats. Place the remaining 1 cup powdered sugar in a shallow bowl or pie plate.
Scoop the dough out into level 1-tablespoon portions (34 to 36). Roll into balls. Place the dough balls at least 2 inches apart on the baking sheets, 15 to 20 per sheet.
Bake for 8 minutes. Rotate the baking sheets between racks and from front to back. Bake until the tops of the cookies are set and edges are golden-brown, 7 to 8 minutes more.
Let the cookies cool on the baking sheets for 10 minutes. While still warm, gently drop each cookie into the powdered sugar and flip to coat completely. Place in a single layer on a wire rack; reserve the remaining powdered sugar. Let cool completely, about 15 minutes more. Coat again in the powdered sugar.
RECIPE NOTES
Substitutions: An equal amount of pecans can be used in place of walnuts.
Make ahead: The dough balls can be frozen until solid, then stored in a zip-top bag in the freezer for up to 2 months. Let the dough balls sit on the baking sheet at room temperature while the oven is heating. Bake, adding 1 to 2 minutes to the bake time, and continue with coating with powdered sugar. You can also freeze the fully baked cookies without powdered sugar; thaw completely before coating twice in powdered sugar.
Storage: Store in an airtight container at room temperature for up to 5 days.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
|
||
Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
BigOven Pro required
Eat healthier with nutrition info.
Calories, carbs, protein, sodium, fiber and more - easily calculate from any recipe.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.