Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Snowball Cookies
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- Level: Easy
- Total: 2 hr 30 min
- Active: 45 min
- Yield: about 36 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 114
- Total Fat
- 7 g
- Saturated Fat
- 3 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 0 g
- Sugar
- 6 g
- Protein
- 1 g
- Cholesterol
- 13 mg
- Sodium
- 33 mg
Snowball cookies are a classic, perfect for your holiday cookie tin. Typically, they are a short, buttery, crumbly dough made with confectioner’s sugar and flavored with vanilla. They often include nuts, and this version is loaded with very finely chopped walnuts and spiced with a hint of nutmeg. The key to achieving the snowy exterior is to roll them while still warm in confectioner’s sugar, then again once cooled for a thick, even white coat.
- Level: Easy
- Total: 2 hr 30 min
- Active: 45 min
- Yield: about 36 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 114
- Total Fat
- 7 g
- Saturated Fat
- 3 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 0 g
- Sugar
- 6 g
- Protein
- 1 g
- Cholesterol
- 13 mg
- Sodium
- 33 mg
Ingredients
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Directions
- Line 2 baking sheets with parchment paper. Put 1 1/2 cups confectioners’ sugar in a small bowl and set aside.
- Whisk the flour, salt and nutmeg in a medium bowl. Beat the butter and the remaining 3/4 cup confectioners’ sugar in a large bowl with a mixer on medium-high speed until creamy, 2 to 3 minutes. Beat in the vanilla. Reduce the speed to low and beat in the flour mixture. Increase the speed to medium-high and beat until well combined. Beat in the walnuts. Scoop the dough into 1-inch balls (about 36). Roll until smooth, then arrange on a separate baking sheet and refrigerate for at least 1 hour or up to overnight.
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Arrange the dough balls about 1 inch apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are set and pale golden at the base, 13 to 16 minutes. Let cool 5 minutes on the baking sheets, then working in batches, gently toss in the confectioners’ sugar to lightly coat, returning the cookies to the pans as you roll them. Let cool completely, then toss in the sugar again until well coated.
