These, melt in your mouth, timeless classic cookies are my favorite. It takes just a few minutes to prepare the dough plus a few more minutes for baking – and the result is fantastic.
For me a small ‘snowball’ is not just a cookie, it is a miniature tender and crumbly cake. These cookies are ideal for a holiday season. Nicely packed in a bag, lovely box or tin they could be a great gift from your heart. One drawback: it is difficult to stop eating them, eating them, eating them… Eh … you should be an iron man.
60-65 pieces (2 large baking sheets)
- 3 sticks (340 g) butter at room temperature
- ¾ cup powdered sugar
- 1 tbsp vanilla extract
- ¼ tsp salt
- 3 cups flour
- ½ -2 / 3 cup finely chopped pecans or walnuts
Powdered sugar for dusting
Preheat oven to 375 F (190 C).
In a mixer bowl beat butter and sugar until creamy.
Add salt and vanilla extract. Stir.
Little by little add the flour. Stir.
Add nuts. Stir.
Make the balls with a cookie spoon or a dessert spoon and place them on a baking sheet. (Or roll the balls of a size of a walnut with your hands). It is not necessary to grease the baking sheet.
Bake for 10-12 minutes until lightly browned.
Remove from the oven, let them cool for 2-5 minutes. While the cookies are still warm sprinkle them generously with powdered sugar. Cool ‘snowballs’ on a rack.
Store the cookies in a tightly closed container.
Cook with pleasure!