Side Pannel
Cardamom Walnut Snowballs
Cardamom Walnut Snowballs
- Recipe Submitted by maryjosh on 11/03/2016
Ingredients List
- 2 cups all-purpose flour
- 2 cups finely chopped walnuts, toasted and divided
- 2 teaspoons ground cardamom
- ¾ teaspoon salt
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 1 ½ teaspoons vanilla extract
- 1 ½ cups powdered sugar, for coating
Directions
Preheat oven to 325°. Line two baking sheets with parchment paper.
In a food processor pulse half of the walnuts until they are finely chopped; remove and set aside. Add the remaining nuts to the food processor and pulse until finely ground (no big pieces remain).
In a medium bowl combine the flour, walnuts, cardamom and salt; whisk to combine.
Cream the butter and sugar together until light and fluffy, scraping the sides of the bowl as needed. Beat in the vanilla until well combined. Add all the flour mixture and mix on low speed until the dough just comes together.
I used a tablespoon cookie scoop to scoop the dough and then roll into balls.
Bake until the bottoms are golden and the tops are beginning to brown, 12-18 minutes. Be careful not to over-bake them or they will be intolerably dry and crumbly.
Cool the cookies 2 minutes on the baking sheet before transferring to wire racks to cool completely.
Place powdered sugar in a large plastic bag. Working with two cookies at a time. Toss gently to coat and place back on the wire rack.
Allow the cookies to sit at least an hour, up to overnight, and then repeat the tossing in powdered sugar.
Cookies can be stored in an airtight container at room temperature for up to 5 days. I wrapped mine in layers of wax paper and then covered them with foil and they did not get as soft and soggy as they can in other containers.
In a food processor pulse half of the walnuts until they are finely chopped; remove and set aside. Add the remaining nuts to the food processor and pulse until finely ground (no big pieces remain).
In a medium bowl combine the flour, walnuts, cardamom and salt; whisk to combine.
Cream the butter and sugar together until light and fluffy, scraping the sides of the bowl as needed. Beat in the vanilla until well combined. Add all the flour mixture and mix on low speed until the dough just comes together.
I used a tablespoon cookie scoop to scoop the dough and then roll into balls.
Bake until the bottoms are golden and the tops are beginning to brown, 12-18 minutes. Be careful not to over-bake them or they will be intolerably dry and crumbly.
Cool the cookies 2 minutes on the baking sheet before transferring to wire racks to cool completely.
Place powdered sugar in a large plastic bag. Working with two cookies at a time. Toss gently to coat and place back on the wire rack.
Allow the cookies to sit at least an hour, up to overnight, and then repeat the tossing in powdered sugar.
Cookies can be stored in an airtight container at room temperature for up to 5 days. I wrapped mine in layers of wax paper and then covered them with foil and they did not get as soft and soggy as they can in other containers.
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