Snowball Cookies with Walnuts
User Reviews
5
Snowball Cookies with Walnuts
Description
This recipe creates snowball-shaped cookies by creaming butter and sugar, then gradually mixing in a combination of whole wheat and all-purpose flours along with chopped walnuts. Orange flower water or vanilla extract infuses a subtle floral or warm note, making the cookies distinctive yet light.
After chilling the dough, balls about a tablespoon in size are baked at 350°F for 15 minutes until set but not browned. Once warm but handleable, the cookies are rolled in powdered sugar to coat, then allowed to cool completely before a second dusting of sugar creates a soft, snowy appearance.
The final cookies are tender with a crumbly texture and nutty flavor from the walnuts, well suited to tea time or as a delicate dessert treat. They store well in a covered container at room temperature for up to a week.
Variations using other nuts such as pecans or cashews can be substituted for walnuts with similar results, providing versatility to the nut flavor.
Ingredients
- 8 ounces butter , cut into small pieces
- 1/2 cup sugar (90 g)
- 2 teaspoons orange flower water or vanilla extract
- 1/2 cup whole wheat flour
- 1 1/2 cups all-purpose flour or cake flour
- salt pinch
- 1 cup walnuts or similar nuts (100 g, finely chopped
- powdered sugar about 1 cup, for dusting
Instructions
- Cream the butter and sugar in a large bowl. With the mixer running at low speed, add the vanilla extract or orange flower water. Then add the flours a little at a time. When you've added all the flours, add the nuts and then turn the speed up on the mixer until the dough comes together.
- Gather the dough into a ball and refrigerate for 1 hour at least, and up to a day ahead. If you are working with dough that has chilled for more than 2 hours, let it come towards room temperature for 15 to 30 minutes before working with it. Preheat the oven to 350°F.
- Form the dough into little balls the size of a walnut, about 1 tablespoon, and place on a sheet pan lined with parchment paper. Bake for 15 minutes. Take the cookies out and let them cool for 5 minutes or so. After they are cool enough to handle but still warm, roll them in the powdered sugar and set aside on a rack to cool. Then, when they are totally cool, roll them in powdered sugar one more time.
Notes
- Total flour weight should be about 280 grams; you can adjust the ratio of whole wheat to all-purpose or cake flour as preferred.
- Alternative nuts such as pecans, hickory nuts, cashews, or peanuts work well in place of walnuts.
- Store snowball cookies in a covered container at room temperature for up to one week to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 153 kcal
% Daily Value*
| Calories | 153kcal | 8% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 20mg | 7% |
| Sodium | 61mg | 3% |
| Potassium | 41mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 238IU | 5% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 9mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
