Nutty Snowball Cookies
Ingredients
- All purpose Flour - 1 ¾ Cup + 2 Tbsp *Refer notes
- Corn Starch - 2 Tbsp
- Nuts - 1 Cup Finely chopped - I used a mix of cashews, pistachios, almonds and pecans.
- Butter Dairy/Non Dairy - 2 sticks / 1 Cup (softened, at room temperature)
- Sugar - ¼ Cup
- Vanilla Extract - 1 Tbsp
- Powdered Sugar - As needed for dusting.
Instructions
- First, add the all purpose flour, corn starch and chopped nuts into a mixing bowl. Combine well and keep aside.
- Add the softened butter to a large mixing bowl along with the sugar and vanilla extract. Using a hand/stand mixer, beat until pale and fluffy.
- Add the flour mixture to the butter mixture little by little and beat in low speed until combined. You can also switch to a spatula/fork to mix in case you are not able to do it with the hand mixer. Once mixed, refrigerate the dough for about 15 mins.
- Pull the dough out of the refrigerate and take a small portion of the dough and shape it into a ball. Place it on a greased or parchment paper lined baking sheet. Repeat for the remaining dough and once done, refrigerate the dough balls for 15 mins.
- Preheat an oven to 325 F. Bake the cookies for about 20 mins until it starts to turn slightly golden. Pull them out of the oven and let them cool at room temperature.
- Take a Hefty Storage Slider Bag and add about ¼ cup of powdered sugar. You can add more if needed. After 5-10 mins, when the cookies are still slightly warm, drop them gently into the Hefty Storage Slider Bag and turn them around so that they get coated with the powder sugar. Remove the cookie from the bag and place it on a cooling rack / plate and let it come to room temperature. Once the cookies are cooled completely, repeat the process one more time for a second coating of powdered sugar.
Notes | FAQ
- 1 ¾ cups + 2 Tbsp of all purpose flour = 2 Cups - 2 Tbsp of flour. You can just measure 2 Cups of flour and then remove 2 Tbsp from it.
- Refrigerating the cookie dough is essential to make sure that the cookies retain their shape while baking. If not they will flatten out while baking.
- The cookie will appear soft and undercooked when you pull it out from the oven. But it will solidify after cooling.
- The baking time completely depends on the size of your cookies. It can take anywhere from 12 mins to 25 mins. So look out for the color of the cookies while pulling them out.
- The cookie tastes best after cooling for a few hours.
- You can use a quart sized Hefty Storage Slider bag to gift these cookies. You can download the Printable Treat Bag Toppers from the Hefty Site.
- The cookie can also be put in a freezer and then when needed you can thaw it a bit and then bake. You can visit the Hefty site to learn about cookie freezing tips.
- Refrigerating the cookie dough is essential to make sure that the cookies retain their shape while baking. If not they will flatten out while baking.
- The cookie will appear soft and undercooked when you pull it out from the oven. But it will solidify after cooling.
- The baking time completely depends on the size of your cookies. It can take anywhere from 12 mins to 25 mins. So look out for the color of the cookies while pulling them out.
- The cookie tastes best after cooling for a few hours.
- You can use a quart sized Hefty Storage Slider bag to gift these cookies. You can download the Printable Treat Bag Toppers from the Hefty Site.
- The cookie can also be put in a freezer and then when needed you can thaw it a bit and then bake. You can visit the Hefty site to learn about cookie freezing tips.