Walnut Snowball Cookies Recipes

WALNUT SNOWBALL COOKIES

Steps:

• Heat oven to 325°F.
• Combine all ingredients except powdered sugar in bowl. Beat at low speed, scraping bowl occasionally, until well mixed.
• Shape dough into 1-inch balls. Place 1 inch apart onto ungreased cookie sheets. Bake 18-25 minutes or until very lightly browned. Cool 5 minutes; roll in powdered sugar while still warm and again when cool.

WALNUT SNOWBALL COOKIES

Steps:

• place butter, walnuts, flour, caster sugar and vanilla in a bowl
• use your hand to mix it all together until the butter and flour is incorporated (it only takes a minute and a rubber glove is a good idea)
• line a baking tray with baking (parchment paper)
• roll into small walnut size pieces and place on the tray leaving a space between each cookie (they don't spread)
• place tray in the refrigerator for 30 minutes
• preheat oven to 175c (350f) on bake, not fan
• bake for 20 minutes - see notes
• place icing sugar in a bowl
• remove cookies from the oven and allow to sit for 1-2 minutes
• toss each hot cookie in the icing (powdered) sugar and return to tray to cool down
• when the cookies are cold redust them in the icing (powdered) sugar
• serve and enjoy!

WALNUT SNOWBALL COOKIES

Steps:

• Chill the dough: Chill the dough for at least 30 minutes in the fridge or up to overnight.
• Preheat the oven: Preheat the oven to 300°F. Line a baking sheet with parchment or silicon baking mats.
• Bake: Bake the cookies for 35 minutes.

CHOCOLATE WALNUT SNOWBALL COOKIES

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment.
• Finely chop 1/2 cup of the walnuts and set aside. Process the remaining 3/4 cup walnuts with 1/2 cup of the sugar in a food processor until very finely ground, about 1 minute. Add the butter and vanilla and process until smooth, 30 seconds to 1 minute. Add the flour, cocoa powder and salt and process until most of the dough forms a ball and is completely combined. Scrape the dough into a bowl with a rubber spatula and fold in the chocolate chips and reserved chopped walnuts.
• Roll mounded teaspoons of the dough into 1-inch balls and space evenly apart on the prepared baking sheet. Bake the cookies, rotating the baking sheet halfway through, until cracked on top and mostly firm but still slightly springy when pressed, about 18 minutes (they will firm up out of the oven). Cool the cookies on the baking sheet for 5 minutes; you want them to be slightly warm for the first tossing in sugar.
• Meanwhile, put the remaining 3/4 cup sugar in a shallow bowl or pie plate. Toss the warm cookies very gently in the sugar until evenly coated. Transfer the cookies to a wire rack to cool completely, about 30 minutes, then toss again in the sugar so they are very white. The cookies will keep in a little bit of extra sugar in an airtight container for up to 1 week.

STRAWBERRY SNOWBALL COOKIES

Steps:

• For the cookies: Beat the butter and powdered sugar with an electric mixer at medium speed until creamy. Beat in the vanilla. Combine the flour and salt in a medium bowl, then add to the butter mixture and beat until combined. Refrigerate for 30 minutes.
• Preheat the oven to 350 degrees F.
• Scoop the dough into 1-inch balls using a cookie scoop and place 2 inches apart on parchment paper-lined baking sheets. Bake the cookies until golden brown on the bottoms, 13 to 15 minutes.
• For the strawberry sugar dust: Meanwhile, pulse the strawberries in a food processor until it forms a powder. Add the powdered sugar and pulse until combined.
• Roll the warm cookies in the strawberry powdered sugar and transfer to wire racks to cool. Roll in the strawberry powdered sugar again, if necessary, after cooled.

SNOWBALL COOKIES RECIPE BY TASTY

Steps:

• Preheat oven to 325˚F (170˚C).
• Place the walnuts in a ziploc bag and use a rolling pin to crush them until crushed.
• In a large bowl, combine crushed walnuts, flour, sugar, softened butter, vanilla and mix with a rubber spatula until well combined.
• Roll the dough into ping pong ball-sized spheres.
• Bake for 20-30 minutes, until the bottom of the cookies is slightly brown.
• While the cookies are still warm, sift powdered sugar over the cookies.
• Enjoy!

CREAM CHEESE SNOWBALL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Sift the confectioners' sugar into a shallow bowl, stir in the walnuts, and set aside.
• Beat the shortening, butter, cream cheese, and sugar together in a bowl until the mixture is creamy and thoroughly blended. Mix in the almond extract, vanilla extract, and flour; stir to combine. Scoop up dough by rounded tablespoons, and roll into balls about 1 inch in diameter. Place the balls about 1 1/2 inches apart on ungreased baking sheets.
• Bake in the preheated oven until the cookies turn slightly golden at the edges, about 6 minutes. Let the cookies cool on the baking sheets for about 1 minute, then roll in the confectioners' sugar-walnut mixture while still a little warm.