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Recipes

Walnut Snowballs

By Carole BloomPhotography by Brian Leatart

Recipe information

  • Yield

    Makes about 38 Servings

Ingredients

2

cups all purpose flour

1

teaspoon baking powder

1

/2 teaspoon salt

1

/4 teaspoon ground cloves

1

1/4 cups walnuts, toasted, cooled

1

cup (2 sticks) unsalted butter, room temperature

2

1/2 cups powdered sugar

1

large egg yolk

5

teaspoons brandy

2

teaspoons vanilla extract

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Sift first 4 ingredients into medium bowl. Transfer 2 tablespoons flour mixture to processor; add walnuts. Process until walnuts are finely chopped.

    Step 2

    Using electric mixer, beat butter in large bowl until fluffy. Add 1 cup powdered sugar and beat until well blended. Add egg yolk, brandy, and vanilla and beat to blend. Beat in flour mixture. Add walnut mixture; stir with spatula to blend. Using 1 tablespoon dough for each cookie, shape dough into balls; arrange on prepared sheets, spacing 1 inch apart.

    Step 3

    Bake cookies 12 minutes. Reverse sheets. Bake cookies until brown on bottom, cracked on top and just beginning to color, about 12 minutes longer. Sift remaining 1 1/2 cups powdered sugar thickly over hot cookies and cool on sheets. DO AHEAD Can be made 4 days ahead. Store airtight between sheets of waxed paper at room temperature.

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