Walnut Eggnog Snowballs

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  • Level: Easy
  • Total: 3 hr
  • Active: 1 hr
  • Yield: About 36 snowballs
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Ingredients

3/4 cup walnuts

1/4 cup dark rum

1 teaspoon pure vanilla extract

1 3/4 cups all-purpose flour

1 3/4 teaspoons freshly grated nutmeg

1/2 teaspoon kosher salt

2 sticks unsalted butter, at room temperature

1 large egg yolk

1 1/2 cups confectioners' sugar

Directions

  1. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Spread the walnuts on another baking sheet and bake until toasted, about 10 minutes. Let cool, then pulse the nuts in a food processor until finely ground. Transfer to a small bowl and add the rum and vanilla; let soak at least 30 minutes.
  2. Whisk the flour, 1 teaspoon nutmeg and the salt in a medium bowl. Beat the butter, egg yolk and 1/2 cup confectioners' sugar in a large bowl with a mixer on medium-high speed until creamy, about 3 minutes. Beat in the walnut-rum mixture until fluffy, about 1 minute. Reduce the mixer speed to low and beat in the flour mixture, then increase the speed to medium high and beat until combined. Turn out the dough onto a large sheet of plastic wrap and pat into a disk; wrap and refrigerate until firm, about 1 hour.
  3. Roll tablespoonfuls of dough into 1-inch balls and arrange 1 inch apart on the prepared pans. Bake until light golden, 20 to 25 minutes. Let cool 5 minutes on the pans.
  4. Put the remaining 1 cup confectioners' sugar and 3/4 teaspoon nutmeg in a medium bowl. Gently roll the warm cookies in the confectioners' sugar mixture. Transfer to a rack to cool completely; the cookies will firm up as they cool. Once cool, reroll in the confectioners' sugar mixture.