Snowballs Recipe

Butter: Provides the rich, creamy base for the dough.

Powdered sugar: Adds sweetness and gives the cookies their signature snowy coating.

Vanilla extract: Enhances the flavor with a hint of sweetness.

All-purpose flour: Forms the structure of the cookies.

Salt: Balances the sweetness and enhances the flavors.

Walnuts: Adds a nutty flavor and crunchy texture.

Pecans: An alternative to walnuts, providing a slightly different nutty flavor.

When creaming together the butter and powdered sugar, ensure the butter is truly softened to achieve a light and fluffy texture. This step is crucial for the dough to come together smoothly. If the butter is too cold, it won't mix well, and if it's too melted, the cookies may spread too much during baking.

• butter - Substitute with margarine: Margarine can be used as a non-dairy alternative and provides a similar texture and moisture.

• powdered sugar - Substitute with granulated sugar: Granulated sugar can be processed in a blender to create a fine powder similar to powdered sugar.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a slightly nutty flavor and increases the fiber content.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.

• walnuts - Substitute with almonds: Almonds provide a similar crunch and nutty flavor.

• pecans - Substitute with hazelnuts: Hazelnuts offer a distinct flavor and similar texture.

• powdered sugar - Substitute with coconut sugar: Coconut sugar can be ground to a fine powder and offers a caramel-like flavor.

• Allow the snowballs to cool completely before storing. This ensures they maintain their delightful texture and don't become soggy.

• Place the snowballs in an airtight container. Layer them with parchment paper or wax paper between each layer to prevent them from sticking together.

• Store the container in a cool, dry place. They can be kept at room temperature for up to a week, maintaining their delicious, melt-in-your-mouth quality.

• For longer storage, consider freezing the snowballs. Place them in a single layer on a baking sheet and freeze until solid. This prevents them from clumping together.

• Once frozen, transfer the snowballs to a freezer-safe container or a resealable plastic bag. Again, use parchment paper or wax paper between layers to keep them separate.

• Label the container with the date to keep track of their freshness. Frozen snowballs can be stored for up to three months without losing their delightful flavor and texture.

• When ready to enjoy, remove the desired number of snowballs from the freezer and let them thaw at room temperature. They will be ready to eat in about 30 minutes.

• For an extra touch of sweetness, roll the thawed snowballs in additional powdered sugar before serving. This gives them a fresh, snowy appearance and enhances their delectable taste.

• Preheat your oven to 300°F (150°C). Place the snowballs on a baking sheet lined with parchment paper. Heat for about 5-7 minutes, or until they are warmed through. Be careful not to overheat, as this can cause them to dry out.
• For a quicker method, use a microwave. Place the snowballs on a microwave-safe plate and cover them with a damp paper towel. Heat on medium power for 10-15 seconds. Check and repeat if necessary, but avoid overheating to maintain their delicate texture.
• If you have an air fryer, set it to 300°F (150°C). Place the snowballs in the basket in a single layer. Heat for 3-5 minutes, checking frequently to ensure they don't overcook.
• To reheat on the stovetop, use a double boiler method. Place the snowballs in a heatproof bowl over a pot of simmering water. Cover the bowl with a lid or foil and heat for about 5 minutes, or until warmed through. This gentle method helps retain their moisture and flavor.

• Oven: Used to bake the snowballs at the specified temperature of 350°F (175°C).

• Baking sheet: A flat sheet used to place the dough balls on for baking.

• Parchment paper: Lining the baking sheet with this prevents the cookies from sticking and makes cleanup easier.

• Mixing bowl: A large bowl used to combine and mix the ingredients.

• Electric mixer: Useful for creaming together the butter and powdered sugar until light and fluffy.

• Measuring cups: Used to measure out the ingredients accurately.

• Measuring spoons: Used to measure smaller quantities of ingredients like vanilla extract and salt.

• Spatula: Handy for scraping down the sides of the mixing bowl and for stirring in the nuts.

• Cookie scoop: Helps in forming uniform 1-inch dough balls.

• Cooling rack: Allows the cookies to cool evenly after baking.

• Small bowl: Used for holding the additional powdered sugar for rolling the cookies.

• Sifter: Optional but useful for ensuring the powdered sugar is lump-free when rolling the cookies.

Soften butter quickly: Cut butter into small pieces and let it sit at room temperature for faster softening.

Use a food processor: Chop nuts quickly and evenly by pulsing them in a food processor.

Pre-measure ingredients: Measure all ingredients before starting to streamline the process.

Batch rolling: Roll multiple dough balls at once to save time.

Cool on wire rack: Use a wire rack to cool cookies faster before rolling them in powdered sugar.