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These little snowballs of melt-in-your-mouth pleasure are full of crunchy toasted walnut. They’re the perfect go-along with that mug of hot chocolate, tea or cider. Put some out for Santa, and he’ll leave a trail of powdered sugar next to the gifts under the tree. Note: On a recent baking day we made a delightful discovery: You can powder your own sugar. Just clean out your coffee grinder and pulse regular cane sugar for several seconds (about ¼ cup at a time) and voila! powdered sugar.
- 2 cups (four sticks) unsalted butter, softened to room temperature
- 2 cups plus 2 Tbsp powdered sugar, divided (You will use 2 Tbsp with the nuts, 1 cup in the cookie dough, and 1 cup to roll the baked cookies in)
- 4 ½ cups all-purpose flour, sifted
- ½ tsp. salt
- 2 cups walnuts
- Preheat oven to 350 degrees. Spread walnuts on a baking sheet and toast for 12 to 15 minutes until fragrant and browned. Rub toasted walnuts in a very-lightly dampened tea towel to remove walnut skins. Place toasted walnuts with 2 Tbsp of the powdered sugar in a food processor and pulse until ground.
- In the bowl of a stand mixer with paddle attachment, cream butter and 1 cup of the powdered sugar until fluffy. Beat in the four, salt and ground walnuts.
- Increase oven heat to 400. Cover cookie sheets with parchment paper. Pinch off and roll small pieces of dough into 1-inch balls. Place about 2 inches apart on prepared cookie sheets.
- Bake cookies for 8 to 10 minutes until lightly golden. Watch carefully! The bottoms brown quickly.
- While cookies are still hot, roll them in the remaining 1 cup of powdered sugar. Cool. Roll in powdered sugar again. Serve.
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