Snowball Cookies that Melt-In-Your-Mouth
Snowball Cookies are my absolute favorite holiday cookies! These buttery shortbread cookies will melt-in-your-mouth and always a favorite with everyone.
Servings: 36 cookies
- 1 cup unsalted butter softened
- 5 Tbsp granulated sugar
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon fine-grain sea salt
- 2 cups all-purpose flour
- 2 cups finely chopped walnuts, almonds or pecans
- 1 1/2 cups confectioners sugar
Using a handheld electric mixer (or stand mixer), cream together softened butter and granulated sugar until smooth. Beat in the vanilla and salt. Gradually add flour beating after each addition. Stir in the finely chopped nuts until blended. Divide dough in half and refrigerate in plastic food wrap for 45 minutes.
While the dough is in the fridge, preheat the oven to 350 degrees. Line two baking sheets with a cookie mat or parchment paper and set aside.
Remove the dough from the fridge and scoop 1-inch balls. Roll the balls with your hands to make them round.
Place dough balls 1½ inches apart on prepared baking sheets. Bake in preheated oven until the cookies are just beginning to brown around the bottom edges, about 12 to 14 minutes. Do not overbake.
Cool cookies on baking sheets on wire racks for a couple of minutes. Spoon the powdered sugar in a sifter and dust the cookies while they are still warm. Let the sugar-coated cookies cool completely, then dust once again with the confectioners’ sugar.
Serving: 36g | Calories: 97kcal | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 17mg | Potassium: 9mg | Fiber: 1g | Sugar: 7g | Vitamin A: 158IU | Calcium: 3mg | Iron: 1mg