December 11, 2013
So, I made a variety of these cookies last year with hazelnuts, and people went bonkers over them. I had no idea they would be such a big hit! For this year’s Great Food Blogger Cookie Swap, I decided to make another batch to send to some great food bloggers out there (but by using walnuts instead). I hope you ladies enjoyed them just as much as I did! =) For those of you out there who don’t know what the cookie swap is, it’s where hundreds of food bloggers get together and send 3 dozen cookies to 3 other food bloggers. What’s so great about it (besides the large amount of cookies you receive), is that you don’t know who you will be receiving cookies from until you actually receive them. It’s a lot of fun, and if you are a blogger who didn’t know about it this year, I highly recommend getting involved next year! There’s not a whole lot better out there than receiving 3 dozen free cookies to gobble up. I may or may not have gobbled mine up in just a few days =). So anyway, this recipe is perfect for the holidays. These cookies hold up really well and are the perfect addition to your cookie platter. They are really simple to make, and pretty hard to screw up =). Give them a shot this year. If it’s anything like last year, I’m sure everyone will just love them.
I’d just like to give a big shout out to those of you who made me the 3 delicious batches of cookies this year. They were just scrumptious, and I’m extremely heartbroken that they are all gone =(. Thanks again!
The cookie swap is extremely easy to get involved in. If you are interested in learning more, visit the Great Food Blogger Cookie Swap Website for more information.
You can also visit http://eepurl.com/qCABj to receive notifications on next year’s events.
Recipe Fun Facts:
I don’t have much in the way of “fun facts” today. This recipe is pretty straight forward. I would highly recommend using a food processor for this recipe. It makes things very simple. What is soooo great about it is that you can do practically everything in the food processor, which means less dishes. This makes me very happy, and should make you very happy as well =).
Let the dough chill! Please, please, please let the dough chill.
I’m going to pair with New Holland again because I can, AND because Zach was so kind to bring back some of their great beer from the East. This time I decided to pair with their Black Tulip Tripel Ale, which is just fantastic. I think it pairs very well with the warm spices that go hand and hand with the holidays. In my opinion, it pairs very well with fruits and other sweets. It’s a great beer to sip next to the fire and an even greater beer to pair with these walnut cookies.
Have a great day everyone!
Walnut Snowball Cookies
These walnut snowball cookies are sweet, crunchy and packed full of sugar!
1 cup granulated sugar
1 cup walnuts
1 cup unsalted butter, softened to room temperature
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1 3/4 cup all purpose flour
1/2 teaspoon fine sea salt
1/2 cup confectioner’s sugar, extra for dusting
- In your food processor, pulse together the sugar and the walnuts until they reach a fine powder with a few itty bitty chunks to spare. Slice the butter into ½ inch cubes and add to the food processor. Pulse until the ingredients are smooth. Add both the almond and vanilla extracts. Pulse to combine.
- In a medium-sized bowl, sift together the flour and the salt. In ¼ cup increments add the dry mixture to the food processor. Repeat this step until all of the flour is incorporated, and the mixture has formed a nice, soft ball of cookie dough.
- Wrap the dough in plastic wrap, and refrigerate for at least 1 hour and 30 minutes.
- Preheat the oven to 325 degrees and line two baking sheets with parchment paper.
- Remove the dough from the refrigerator, and with your CLEAN hands, start pinching of teaspoon-sized pieces of dough. Roll into 1 inch balls and spread evenly on the baking sheets (about 1 1/2 inches apart). Bake at 325 for 20-25 minutes or until the tops just begin to brown.
- Remove from the oven and place immediately on a wire rack. Wait about 10 minutes for the cookies to slightly cool. Meanwhile, pour the confectioners sugar in a bowl. After the cookies have slightly cooled, toss them gently in the sugar. Place immediately back on the wire rack and let cool completely for about 2 hours.
- Dust again with confectioners sugar.
- These cookies will keep for a week or two in an airtight container. Enjoy!
- Hardware: * Measuring Cups * Measuring Spoons * Food Processor * Sharp Knife * Cutting Board * Plastic Wrap * Two Baking Sheets * Parchment Paper * Wire Rack * Bowl * Sifter * Airtight Container *
- Inactive Time: 1 hour and 30 minutes or up to 12 hours