Snowballs

Classic Snowball Cookies

Yield: About 24-30 cookies (depending on size)

Ingredients

• Wet Ingredients:
  • 1 cup (2 sticks) unsalted butter, softened
  • ½ cup powdered sugar (plus extra for rolling)
• Dry Ingredients:
  • 2 cups all-purpose flour
  • ½ cup finely chopped walnuts or pecans

Instructions

1. Preheat the Oven:
   • Preheat your oven to 325°F (160°C).
   • Line a baking sheet with parchment paper or a silicone baking mat.
2. Cream Butter and Sugar:
   • In a large mixing bowl, beat the softened butter and powdered sugar together until light and fluffy, about 2 minutes.
3. Combine Dry Ingredients:
   • In a separate bowl, whisk together the flour and finely chopped nuts.
4. Form the Dough:
   • Gradually add the flour-nut mixture to the butter-sugar mixture. Mix until a soft dough forms. The dough will be slightly crumbly but should hold together when pressed.
5. Shape the Cookies:
   • Scoop out tablespoon-sized portions of dough and roll them into small balls. Place them about 1 inch apart on the prepared baking sheet.
6. Bake:
   • Bake in the preheated oven for 20 minutes, or until the cookies are set and the bottoms are lightly golden.
7. Coat in Powdered Sugar:
   • Remove the cookies from the oven and allow them to cool for 5 minutes. While still warm, roll each cookie in powdered sugar to coat completely.
   • For an extra snowy look, let the cookies cool further and roll them in powdered sugar a second time.

Tips for Success

• Chopping Nuts: Use a food processor for finely chopped nuts, or chop them by hand for a more rustic texture.
• Storage: Store in an airtight container at room temperature for up to a week. These cookies also freeze well for up to 3 months.
• Flavor Variations: Add 1 teaspoon of vanilla or almond extract to the butter-sugar mixture for extra flavor.