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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Snowball Christmas Cookies (best ever) Recipe

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This recipe for Snowball Christmas Cookies (best ever) is from The Yandrick Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup unsalted butter, softened slightly
5 T granulated sugar
2 tsp pure vanilla extract
1/4 tsp kosher salt
2 cups flour
2 cups finely chopped walnuts
1 1/2 cups confectioners' sugar for dusting
Directions:
Directions:
Cream together butter and granulated sugar. Beat in vanila and salt. Gradually add flour, beating after each addition. Stir in the nuts. Divide dough in half and refrigerate in plastic wrap for approximately 45 mnutes.

Meanwhile arrange oven rack in middle of oven and preheat to 350 degrees. Line tow baking sheets with parchment. Place confectioners' sugar in a small bowl. measure dough using a small, 1 inch scoop. Roll the dough between palms of hands to achieve a small, rounded ball.

Place dough balls 1 1/2 inches apart on prepared baking sheets. Bake until the cookies are just beginning to brown, about 12-14 minutes. The underside should be only slightly brown. If the cookies crack, they are overbaked.

Cool on bakings sheets on wire racks for 2 minutes. Remove cookies from with metal spatula. While the cookies are still warm, gently roll them in the bowl of confectioners' sugar. Place the cookies back on wire racks to cool completely. Roll cookies once again in the confectioners's sugar.
Number Of Servings:
Number Of Servings:
Makes about 6 dozen cookies if you use a 1 inch scoop

 

 

 

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