Walnut Snowballs Recipes

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.

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!

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.

WALNUT SNOWBALLS

Steps:

• Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Sift first 4 ingredients into medium bowl. Transfer 2 tablespoons flour mixture to processor; add walnuts. Process until walnuts are finely chopped.
• Using electric mixer, beat butter in large bowl until fluffy. Add 1 cup powdered sugar and beat until well blended. Add egg yolk, brandy, and vanilla and beat to blend. Beat in flour mixture. Add walnut mixture; stir with spatula to blend. Using 1 tablespoon dough for each cookie, shape dough into balls; arrange on prepared sheets, spacing 1 inch apart.
• Bake cookies 12 minutes. Reverse sheets. Bake cookies until brown on bottom, cracked on top and just beginning to color, about 12 minutes longer. Sift remaining 1 1/2 cups powdered sugar thickly over hot cookies and cool on sheets. (Can be made 4 days ahead. Store airtight between sheets of waxed paper at room temperature.)

WALNUT EGGNOG SNOWBALLS

Steps:

• 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.
• 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.
• 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.
• 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.

COCONUT SNOWBALLS

Steps:

• In a large bowl, combine the first five ingredients. Roll into 3/4-in. balls. For icing, in a large bowl, combine the confectioners' sugar, butter, soda and vanilla; beat until smooth. Dip balls in icing; shake off excess. Roll in coconut. Place on waxed paper; let stand until set. Store in an airtight container.

WALNUT BALLS

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Cream the sugar and butter. Add flour, nuts, salt and vanilla. Mix well. Batter will be very crumbly.
• Shape into 1 inch balls. Bake for 15 minutes, remove from oven and allow to cool for 3 minutes. Roll in super fine sugar. When cool, roll again, if desired.

CHRISTMAS WALNUT SNOWBALLS

Steps:

• In a large bowl, combine all ingredients together just until blended.
• If it seems a bit dry, add the 1 tablespoon of milk.
• Roll into approximately 1 inch balls and place on an ungreased baking sheet.
• Bake at 375F for 20 minutes. Oven times may vary so checking your cookies after about 12 minutes or so may be necessary so your cookies do not overbake/This is the temp and time my grandmother had on the recipe but seeing as the temp is a bit high I would check them periodically.
• When cookies are lukewarm, roll in powdered sugar.
• When completely cooled, you can roll again in the powdered sugar for even sweeter and"snowier" cookies, if you like.
• Note; If you prefer rum balls, you may add a tablespoon of rum {or more if you want really happy cookies} to the mixture before baking.

SNOWBALLS

Steps:

• Preheat oven to 325 degrees F (165 degrees C.) Lightly butter 2 baking sheets, or line with parchment paper.
• Cream the butter, sugar, and vanilla until light and fluffy. Sift together the flour and salt; mix into the butter mixture. Stir in the pecans. Dust your hands with a little of the confectioners' sugar and roll the dough into 1 inch balls.
• Place 2 inches apart on the baking sheets and bake for 25 minutes or just until brown. Put on racks to cool for 15 minutes, then roll in the confectioners sugar.

COCONUT SNOWBALLS

Steps:

• Grind 1/2 cup of the coconut in food processor.
• Chop remaining coconut and set aside.
• Add flour, 1/4 cup of the confectioners' sugar and the salt.
• Pulse to blend.
• Add butter and vanilla; pulse until dough comes together.
• Heat oven to 350 degrees.
• Roll dough into 1-inch balls.
• Place dough balls 1 inch apart on an ungreased baking sheet.
• Bake cookies until firm but tender, 15 minutes.
• Remove to rack, let cool completely.
• In small bowl, stir together remaining 1 cup confectioners' sugar and enough milk until smooth but still thick.
• Dip cookies in glaze (about 1/2 t for each), letting it drip down sides.
• Dip in chopped coconut and set aside for glaze to dry.

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!