Having lived in New Jersey for most of my life, Christmas is synonymous with cold weather and snow. We don’t get a white Christmas often, but when we do that particular Christmas feels that much more special. Now I’m not saying you need snow to make Christmas special, but these little nuggets will make it seem like Jack Frost hit your house for the night.
It really couldn’t be easier. You toss in any kind of nut (I used walnuts) into a food processor or you can even crush it with a rolling pin, and process it until it becomes similar to corn meal. Then in a separate bowl you cream butter with sugar and vanilla extract and then you add your flour, ground nut, salt and nutmeg. I suggest grating fresh nutmeg. It really adds that extra special holiday flair. Dose it onto a cookie sheet and you don’t even have to roll them into balls if you don’t want to. Bake until pale brown and toss with powdered sugar when cool.
It looks like a snow dome or a half formed snowball. Kissed with some nutmeg and powdered sugar, It melts in your mouth but has a substantial bite that is characteristic of all nut cookies. Enjoy! 🙂
2 c. all-purpose flour
2 c. walnuts, almonds, or pecans (you can really use any nut you want)
¾ tsp. kosher salt
½ tsp. nutmeg
8 oz. unsalted butter, at room temp
⅓ c. sugar
2 tsp. vanilla extract
1 ½ c. powdered sugar
- Preheat the oven to 325˚F and line two baking sheets with parchment paper or silicone mat.
- In a food processor, pulse two cups of nuts until finely ground.
- In a separate bowl, mix flour, ground nut, kosher salt and nutmeg together.
- In a standing mixer fitted with a paddle attachment, cream butter and sugar until pale and fluffy.
- Add the vanilla extract and mix until homogenous.
- With the mixer on low, add the flour mixture and mix until just combined.
- Scoop out tablespoon sized portions of cookie dough and roll into balls.
- Bake 15-20 minutes until lightly golden. Let cool.
- Once cool, toss each cookie with powdered sugar (the more it is covered, the better) and consume.
Snowball cookie recipe adapted from the brown eyed baker.