Snowball Cookies with Walnuts and Eggnog Flavor
Votes: 1
Time: 3 hours.
Complexity: easily
Quantity: 36 pcs.
Complexity: easily
Quantity: 36 pcs.
These snow-white, fluffy snowball-shaped cookies, with their charming appearance and aroma, fill your home with the cozy atmosphere of Christmas and New Year, lifting your spirits even if the weather outside is gloomy. Walnuts soaked in a little dark rum, along with vanilla and freshly grated nutmeg, give these cookies the creamy, spicy flavor of eggnog, a winter drink. Roll the finished cookies in a mixture of powdered sugar and nutmeg while they're still warm. Once cool, store the "snowballs" in a container dusted with powdered sugar.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3/4 cup walnuts
- 1/4 cup dark rum
- 1 tsp vanilla extract
- 1 and 3/4 cups premium flour
- 1 and 3/4 teaspoons freshly grated nutmeg
- 0.5 tsp coarse salt
- 220 g unsalted butter, room temperature
- 1 large egg yolk
- 1.5 cups powdered sugar
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Recipes with similar ingredients: walnuts, rum, vanilla extract, premium flour, nutmeg, butter, eggs, powdered sugar
Cooking the dish according to the recipe:
- Position oven racks in the upper and lower thirds of the oven; preheat to 350°F (175°C). Line two baking sheets with parchment paper. Place the walnuts on another baking sheet and toast in the oven for 10 minutes. Let cool, then pulse the walnuts in a food processor until finely ground. Transfer to a small bowl and stir in the rum and vanilla; let steep for at least 30 minutes.
- In a medium bowl, combine the flour, 1 teaspoon nutmeg, and salt. In a large bowl, beat the butter, egg yolk, and 1/2 cup powdered sugar with a mixer on medium-high speed until creamy, about 3 minutes. Stir in the nut-rum mixture and beat for about 1 minute. Reduce the mixer speed to low and beat in the flour mixture, then increase the speed to medium-high and beat until fully combined. Turn the dough out onto a large piece of plastic wrap and form into a disk; wrap and refrigerate for about 1 hour to firm up.
- Scoop 1 tablespoon of dough into balls about 2.5 cm in diameter. Place them on the prepared baking sheets, spacing them 2.5 cm apart. Bake until light golden brown, 20-25 minutes. Let cool on the baking sheets for 5 minutes.
- In a bowl, combine the remaining 1 cup powdered sugar with 3/4 teaspoon nutmeg. Carefully roll the hot cookies in the powdered sugar mixture. Transfer to a wire rack to cool completely; the cookies will firm up as they cool. Once cool, transfer them to the powdered sugar mixture.
Categories:
recipe / Festive dishes / New Year / Christmas / Bakery / Desserts / Cookie / Food Network - recipes
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