Snowball cookies are my favorite holiday cookies! These buttery cookies will melt in your mouth and will always be everyone’s favorite.
INGREDIENTS
1 cup unsalted butter softened
5 tablespoons of granulated sugar
2 teaspoons pure vanilla extract
1/4 teaspoon fine grain sea salt
2 cups of all-purpose flour
2 cups of finely chopped nuts, almonds or pecans
1 1/2 cups of confectionery sugar
INSTRUCTIONS
Using an electric hand mixer (or a stand mixer), spread the soft butter and granulated sugar until smooth. Beat the vanilla and salt. Gradually add the flour by beating after each addition. Add the finely chopped nuts until they are mixed. Divide the dough in half and refrigerate it in a food wrap for 45 minutes.
While the dough is in the refrigerator, preheat the oven to 350 degrees. Line two baking sheets with a cookie sheet or parchment paper and set them aside.
Remove the dough from the refrigerator and take out 1-inch balls. Roll up the balls with your hands to make them round.
Place dumplings 1½ inches apart on prepared baking sheets. Bake in preheated oven until cookies begin to brown at bottom edges, about 12-14 minutes. Do not over-bake.
Cool the cookies on the wire rack baking sheets for a couple of minutes. Put the powdered sugar in a strainer and sprinkle the cookies while they are still hot. Let the sugar-coated cookies cool completely, then sprinkle them again with the sugar from the confectioners.