Snowball cookies are a beautiful treat fit for angels on their clouds. The icing sugar on the outside of the cookies is not mandatory, but it does make them look like little snowballs. For those hardcore vegetarians out there, these babies are eggless.
When forming the balls, it is helpful to use a tablespoon measure for accuracy, ensuring even baking. The dough might seem tough when rolling it out and might break, however, use the warmth of your hands to release the oils of the cashews in the dough, binding it together. The dough/rolled balls do not need any resting time and can be immediately baked. The baked cookies can be stored in an airtight container for a week.
You could use any nuts in place of the cashews. Almonds, peanuts and pecans work well.
The baking time is very important – if they are overbaked, they will become very hard, so be sure to test one out before you put the entire batch into the oven.
- ½ cup unsalted butter
- 2½ cups caster sugar
- 1 tsp vanilla extract
- 1 cup plain flour
- 1 cup cashews
- ¾ cup icing sugar
- Toast the cashews until the aroma hits the air. Do not let them colour as this will affect the colour of the cookies once baked.
- Once cooled, pulse the cashews in a food processor until coarse in texture.
- In a bowl, cream together the butter and sugar until pale and fluffy. Add the vanilla and beat again.
- Add the flour and cashews and mix again until a dough forms. Wrap in cling film and place in the fridge to chill for at least 30 minutes.
- Preheat oven to 180°C. Line a baking tray with foil and set aside.
- Using a tablespoon as a measurement, form balls of the chilled dough using the palms of your hands. Place on the lined tray and bake for 12–14 minutes, or until they are dry to the touch and cracked lightly on top.
- Once cooled, roll in icing sugar and serve.
- Do not overwork the dough. As you form the balls, place them on a baking tray and bake immediately.
- It is best not to rest the dough for too long as the cookies could deflate while baking.
- Do not overbake these cookies as they will colour and crack too much on the top.
- If storing these cookies for a long period of time, do not roll the baked cookies in icing sugar.
- Always store in an airtight container.
For Day 3’s North Pole rocky road recipe, click here