Tested till perfect Walnut White Chocolate Snowball Cookies
Walnut White Chocolate Snowball Cookies
Photography by Genia Shapira

Walnut White Chocolate Snowball Cookies

Snowy white cookies, double-rolled in icing sugar, melt in your mouth and, if you don't watch out, will deliciously dust your holiday outfit.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2004

Recipe3 out of 5 based on 8 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 60

Ingredients

  • 3/4 cup 3/4cupwalnut halfwalnut halves
  • 1-1/4 cups 1-1/4cupsicing sugar
  • 1 cup 1cupbutter, softened
  • 1 tsp 1tspvanilla
  • 1/4 tsp 1/4tspsalt
  • 2 cups 2cupsall-purpose flour
  • 3/4 cup 3/4cupwhite chocolate chips
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Preparation

Line rimless baking sheets with parchment paper or leave ungreased; set aside.

In food processor, whirl walnut halves with 1/4 cup (50 mL) of the sugar until finely ground.

In large bowl, beat butter until fluffy; stir in nut mixture, then vanilla and salt. Stir in flour, 1 cup (250 mL) at a time. Sprinkle with chocolate chips; stir in. Shape by heaping teaspoonfuls (5 mL) into 1-inch (2.5 cm) balls. Arrange, 2 inches (5 cm) apart, on prepared pans. Cover lightly; chill until firm, about 30 minutes.

Bake in top and bottom thirds of 325?F (160?C) oven, rotating and switching pans halfway through, until bottoms are golden, about 22 minutes. Let rest on pans for about 3 minutes.

Sprinkle remaining icing sugar into shallow wide bowl. Working with about 6 cookies at a time, place, rounded side down, in sugar; roll to coat all sides. Place, right side up, on racks to let cool.

Press icing sugar through sieve to sift. Roll cookies again. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 1 week or freeze for up to 1 month.)

Nutritional Information Per each of 10 servings:

cal 229 pro 8g total fat 10g sat. fat 6g
carb 29g fibre 2g chol 28mg sodium 402mg

% RDI:

calcium 17 iron 9 vit A 73 vit C 28
folate 10
This recipe is featured on Drop cookies for The Great Canadian Cookie Exchange
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