It has not snowed much this winter, so we have not had much chance to play in the snow. Andrea decided it was the perfect day to make snowball cookies when it started to snow for a short while today.
The original recipe called for 1 1/2 cups finely chopped walnuts (or pecans). We adapted our recipe to use chocolate chips in place of some of the nuts because that is Andrea’s favorite way.
While these are great cookies, they do not stay fresh long. Plan to enjoy them in a day or two, or enjoy them with your favorite hot winter drink.
Ingredients
- 1 c all-purpose flour
- 3/4 c lightly toasted walnuts very finely chopped
- 3/4 c mini chocolate chips
- 1/4 c granulated sugar
- pinch salt
- 1 tsp pure vanilla extract
- 1/2 c butter softened (not melted)
- 1 c powdered sugar
Servings: dozen
Instructions
- Preheat oven to 350° and line a large cookie sheet with parchment paper.
- Combine flour, sugar, salt, and vanilla.
- Cut butter into chunks and, using hands, combine everything until mixture resembles a coarse meal.
- Add walnuts and chocolate chips about half way through.
- Form dough into small balls and place on prepared cookie sheet.
- Bake 15 minutes.
- When they’re still warm but cool enough to touch, roll cookies in powdered sugar.
- Set aside on a rack to cool completely.
- When cool, dust again in powdered sugar.
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