Can you say addictive? Get into the holiday spirit with Hank and his snowball cookies! ~Elise
This was my all-time favorite Christmas cookie when I was growing up. Mum made them by the bushel, and we’d pop the walnut-sized balls into our mouths as fast as she made them.
So fast that I got caught once as a boy purloining several. When I proclaimed my innocence, mum noted the powdered sugar on my face. Busted.
We always made these cookies with walnuts, but pecans are also customary. While we always called these “nut balls,” I’ve seen similar cookies called Mexican wedding cookies and Russian tea cakes. No matter what you call them, these cookies are addictive.
Consider this a starter recipe, suitable for a small family. If you have a crowd, double it.
Walnut Snowball Cookies RecipePrint
You can make these cookies with wild black walnuts, pecans, hazelnuts, hickory or butternuts -- all will work fine.
We usually use unsalted butter to make this recipe. If you use salted butter, omit the pinch of salt.
- 1 cup all-purpose or cake flour
- 1 1/2 cups walnuts, finely chopped
- 2-3 Tbsp sugar
- 1 teaspoon vanilla extract
- 1/4 pound butter (at room temperature)
- Pinch of salt
- Powdered sugar, to coat (about 1 cup)
1 Preheat the oven to 300°F and prepare a large cookie sheet.
2 Mix all the dry ingredients (flour, walnuts, salt, sugar) in a large bowl. Add the vanilla extract. Add the butter in little pieces, and combine everything together with your (clean!) hands until the mixture looks like a coarse meal with nut bits in it. Form the dough into small balls no larger than a walnut and place on the cookie sheet, spaced at least an inch apart from each other.
3 Bake for 35 minutes. When they are still warm, but cool enough to touch, roll the cookies in some powdered sugar. Set aside on a rack to cool completely. When cool, dust again in powdered sugar.
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