Sure, here’s a classic recipe for snowball cookies:
Snowball Cookies
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar (plus more for coating)
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup finely chopped pecans or walnuts
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Mix Butter and Sugar: In a large mixing bowl, beat the softened butter and 1/2 cup powdered sugar together until light and fluffy. This should take about 2-3 minutes.
- Add Vanilla: Mix in the vanilla extract until well combined.
- Add Flour and Salt: Gradually add the flour and salt to the butter mixture, mixing until just combined. Be careful not to overmix.
- Fold in Nuts: Fold in the finely chopped nuts until evenly distributed throughout the dough.
- Shape the Dough: Using your hands, roll the dough into 1-inch balls and place them on the prepared baking sheet about 1 inch apart.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the bottoms are lightly golden. The tops of the cookies should remain pale.
- Coat with Powdered Sugar: Allow the cookies to cool on the baking sheet for about 5 minutes. While still warm, roll the cookies in a bowl of powdered sugar to coat. Place them on a wire rack to cool completely.
- Second Coating: Once the cookies are completely cooled, roll them in powdered sugar again to ensure a thick, even coating.
- Serve: Enjoy your snowball cookies with a warm beverage, or store them in an airtight container at room temperature for up to a week.
Tips:
- For a festive touch, you can add a pinch of cinnamon or nutmeg to the powdered sugar coating.
- If you prefer a different nut, you can substitute the pecans or walnuts with almonds or hazelnuts.
- These cookies freeze well. Store them in an airtight container or freezer bag for up to 3 months.
Enjoy your baking!