Christmas just isn’t Christmas in my house without platters of cookies. Mounds and mounds of brightly decorated Sugar Cookies, spicy and fragrant Gingerbread Men, Italian Sprinkle Balls, Reindeer Peanut Butter Cookies, Raspberry and Almond Linzer and last but not least, nutty Snowball Cookies. This cookie is a family favorite and we traditionally bake batches and batches each year at Christmas time ever since I was a little girl. Once I got married (14 years ago) I copied the recipe from my Mother so that I can carry on the tradition in my home and for some reason the handwritten recipe was named “crescent” cookies. Over the years the name changed again to Walnut Balls. It wasn’t until recently that I discovered their actual name is Snowball Cookies. If you Google Snowball Cookies you would find a ton of variations. Some recipes use coconut, lemon extract, almonds or pecans. I am not sure where the recipe that I use originated from (it was handwritten by my Mother) but this cookie is a rich buttery ball made with a few basic ingredients and resembles a shortbread cookie with loads of finely chopped walnuts. Then the finished baked ball is rolled in confectioners sugar to give it that Christmas Winter coat which is what gives it it’s name…”Snowball” cookie. I make these small so I can pop it in my mouth one (or maybe two) at a time and believe me, they are addicting. I triple the recipe to have lots on hand during the Holidays and to add to cookie tins I package and hand out to a few lucky neighbors on Christmas Eve. These are fun to make with the kids and I know you will enjoy making them (and eating them) as much as we do. Happy Holiday Baking.
Roll cooled cookie in a bowl of confectioners sugar until completely coated. If you are packaging these beauties for gifting, place the cookies in a single layer in a cookie tin, dust with confectioners sugar and top with more cookies. Repeat.
Snowball Cookies (walnut)
I triple this recipe…they go quickly!
1 cup butter softened
1/2 cup confectioners sugar
1/2 teaspoon salt
1 teaspoon almond extract
1 teaspoon vanilla
2 cups all-purpose flour
1 1/2 cups finely chopped walnuts (or pecans)
Preheat oven to 350 degrees.
1. Mix butter with sugar until creamy and fluffy in a electric mixer. Add salt, almond extract or vanilla extract, flour and nuts. Mix well.
2. If dough is too soft, chill until firm enough to shape into balls.
3. Shape into 1 inch balls, place on ungreased cookie sheet about 1/2 inch apart. They will basically keep the same shape while baking so you don’t have to worry about spreading. Bake 10-12 minutes. Cool on cooling wracks.
4. Once cooled, roll each cookie into a bowl of powdered sugar until completely coated.
Don’t forget to SHOP Buttercream Bakehouse for any of the ingredients or equipment used for this recipe. Or, even a cute Holiday Apron to wear while baking.