I know that most of your holiday baking lists are probably already full, but want to share this cookie recipe anyways. Maybe you can save it for next year’s list. Every year my mom, sisters, and I get together to do our Christmas cookie baking. (This year, Julia got to join in on the fun!) We’ll try out a new recipe sometimes, but are always sure to include a few family favorites in our baking plans. These Butter Snowball cookies are one of the few we are sure to make every year.
I’ve seen many variations on this recipe, but we always use my great-grandmother’s handwritten recipe. These buttery cookies melt in your mouth, and are so pretty with a dusting of powdered sugar. Almost bite-sized, these little Butter Snowballs are sure to disappear quickly!
One year ago: Double Chocolate Walnut Biscotti
Makes 4-5 dozen
- 1 cup butter, softened
- 1/2 cup powdered sugar, plus more for rolling
- 1/2 tsp. salt
- 1 tsp. almond extract or 2 tsp. vanilla extract
- 2 cups sifted all-purpose flour
- 1-2 cups finely chopped walnuts
- Mix butter with sugar until creamy. Add salt, extract, flour, and nuts. Mix well. Refrigerate until easy to handle.
- Preheat oven to 350 degrees F. Roll dough into 1-inch balls and place on baking sheet lined with parchment.
- Bake 10-12 minutes or until just lightly browned on bottom.
- While warm, roll in powdered sugar. When cool, roll again in powdered sugar.
Recipe from my great-grandmother.