Snowball Cookies!
These cookies are so easy and so spectacular! The melty texture is so impressive and irresistible. I use the same base ratio for these as I do for my ghraybeh cookies which I have a recipe for, but there are a few major differences that make them into what they are. Give these a try and have extra on hand, you’ll be happy you did. Don’t forget to tag me on Instagram @thebitewithjackie when you make these!
Ingredients:
1 cup butter, room temperature
1 cup powdered sugar plus an extra ½ cup for coating the cookies
1 teaspoon vanilla
2 cup ap flour
½ teaspoon salt
1 cup walnuts or pecans, chopped fine
Directions:
Preheat oven to 350F. In a medium bowl, cream together the butter and 1 cup of the powdered sugar with a whisk until pale and well combined. Add in the vanilla extract and cream together. Add in the flour and salt and fold in with the butter and sugar using a spatula. Once halfway combined, add in the chopped walnuts or pecans and keep folding until all combined
Using a small cookie scooper, scoop the cookie dough onto a baking tray lined with parchment paper and leave it in a dome shape. This makes about 24 cookies. Bake for about 18 minutes.
Remove from oven and let cool 10-15 minutes. Place the remaining ½ cup of powdered sugar in a bowl. Once cookies have cooled enough to handle, roll each one carefully in the powdered sugar and place on a serving plate. Enjoy!
Snowball Cookies!
Ingredients
- 1 cup butter room temperature
- 1 cup powdered sugar plus an extra ½ cup for coating the cookies
- 1 teaspoon vanilla
- 2 cup ap flour
- ½ teaspoon salt
- 1 cup walnuts or pecans chopped fine
Instructions
- Preheat oven to 350F.
- In a medium bowl, cream together the butter and 1 cup of the powdered sugar with a whisk until pale and well combined. Add in the vanilla extract and cream together. Add in the flour and salt and fold in with the butter and sugar using a spatula. Once halfway combined, add in the chopped walnuts or pecans and keep folding until all combined
- Using a small cookie scooper, scoop the cookie dough onto a baking tray lined with parchment paper and leave it in a dome shape. This makes about 24 cookies. Bake for about 18 minutes.
- Remove from oven and let cool 10-15 minutes. Place the remaining ½ cup of powdered sugar in a bowl. Once cookies have cooled enough to handle, roll each one carefully in the powdered sugar and place on a serving plate. Enjoy!
