Name: Walnut Snowballs
Yield: Makes about 38
Ingredients: 2 cups all purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/4 teaspoon ground cloves; 1 1/4 cups walnuts, toasted, cooled; 1 cup (2 sticks) unsalted butter, room temperature; 2 1/2 cups powdered sugar; 1 large egg yolk; 5 teaspoons brandy; 2 teaspoons vanilla extract

These are favorites in Mexico and Russia.

Recipe information

Yield
Makes about 38

Ingredients

2 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon ground cloves

1 1/4 cups walnuts, toasted, cooled

1 cup (2 sticks) unsalted butter, room temperature

2 1/2 cups powdered sugar

1 large egg yolk

5 teaspoons brandy

2 teaspoons vanilla extract

Preparation

Step 1
Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Sift first 4 ingredients into medium bowl. Transfer 2 tablespoons flour mixture to processor; add walnuts. Process until walnuts are finely chopped.
Step 2
Using electric mixer, beat butter in large bowl until fluffy. Add 1 cup powdered sugar and beat until well blended. Add egg yolk, brandy, and vanilla and beat to blend. Beat in flour mixture. Add walnut mixture; stir with spatula to blend. Using 1 tablespoon dough for each cookie, shape dough into balls; arrange on prepared sheets, spacing 1 inch apart.
Step 3
Bake cookies 12 minutes. Reverse sheets. Bake cookies until brown on bottom, cracked on top and just beginning to color, about 12 minutes longer. Sift remaining 1 1/2 cups powdered sugar thickly over hot cookies and cool on sheets. (Can be made 4 days ahead. Store airtight between sheets of waxed paper at room temperature.)

TagsCookie Dessert Brandy Alcohol Beverages Mexican Latin American Russian Eastern European European Walnut Nut Make Ahead Easy Baking Electric Mixer Food Processor Winter Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes