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
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 70 |
| pro | 1 g |
| total fat | 5 g |
| sat. fat | 2 g |
| carb | 7 g |
| fibre | 0 |
| chol | 10 mg |
| sodium | 52 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 1 |
| vit A | 3 |
| folate | 3 |
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.
Ingredients
- 3/4 cup walnut halves
- 1-1/4 cups icing sugar
- 1 cup butter, softened
- 1 tsp vanilla
- 1/4 tsp salt
- 2 cups all-purpose flour
- 3/4 cup white chocolate chips
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.)
Source : Canadian Living Magazine: December 2004
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