Triple Nut Snowballs

Name: Triple Nut Snowballs
Prep time: 15 min
Cook time: 10 min
Total time: 25 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

Total Time Prep: 15 min. Bake: 10 min./batch + cooling

Yield about 6 dozen

Test Kitchen Approved

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

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 2 cups 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.

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

Recipe Creator