Walnut White Chocolate Snowball Cookies
Left to right: Almond Cookies and Walnut White Chocolate Snowballs (Photography by Yvonne Duivenvoorden)
This recipe makes 60 pieces servings
|Per each of 10 servings:||-|
|total fat||10 g|
|sat. fat||6 g|
- Portion size: 60
Here is a tempting selection from our December 2004 story, "Our Finest Ever: All the cookie recipes you'll need this holiday." 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.
- 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
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.)
Source : Canadian Living Magazine: December 2004