This super-crunchy, not-too-sweet cookie is a fun update on the classic snowball. I used cashews, macadamia nuts and pecans, but you can mix and match other nuts to your liking. —Thomas Faglon, Somerset, New Jersey
Triple Nut Snowballs
Triple Nut Snowballs
Prep Time
15 min
Cook Time
10 min
Yield
about 6 dozen
Ingredients
- 1 cup plus 2 tablespoons unsalted butter, softened
- 1/2 cup plus 2 cups confectioners' sugar, divided
- 1-1/2 teaspoons almond extract
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup unsalted cashews
- 1 cup macadamia nuts
- 1 cup pecan halves
Directions
- Preheat oven to 375°. Cream butter and 1/2 cup confectioners' sugar until light and fluffy, 3-4 minutes. Beat in extract. In another bowl, whisk flour, salt and cinnamon; gradually beat into creamed mixture. Pulse nuts in a food processor until finely ground. Mix nuts into dough.
- Shape into 1-in. balls. Place 1 in. apart on parchment-lined baking sheets. Bake until golden brown, 8-10 minutes. Cool on pans 10 minutes.
- Place remaining confectioners' sugar in a small bowl. Roll slightly cooled cookies in sugar; return cookies to wire racks to cool completely. Roll cookies in sugar again just before serving.
Nutrition Facts
1 cookie: 88 calories, 6g fat (2g saturated fat), 8mg cholesterol, 40mg sodium, 8g carbohydrate (4g sugars, 0 fiber), 1g protein.
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