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Sunday, December 23, 2012

Hazelnut Snowball Cookies

Delicious melt in your mouth cookies for the Holidays and not just
Source: Cooking and Beer

Taste: 5 (out of 5)
Difficulty: 2 (out of 5)

- 1 cup granulated sugar (775 cal)
- 1 cup hazelnuts (470 cal)
- 1 cup unsalted butter, softened at room temperature (1630 cal)
- 1/2 tsp vanilla extract
- 1 3/4 cup all purpose flour (795 cal)
- 1/2 tsp fine sea salt
- 1/2 cup confectioners sugar + extra for dusting (230 cal)
Total: 24 cookies, 3900 cal, 160 cal/cookie


1. In your food processor, pulse together the sugar and the hazelnuts until they reach ALMOST a fine powder. Slice the butter into 1/2 inch cubes and add to the food processor and add the vanilla extract. Pulse until the ingredients are smooth.
2. In a medium-sized bowl, sift together the flour and the salt. In 1/4 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.
3. Wrap the dough in plastic wrap, and refrigerate for at least 1 hour and 30 minutes. In my case, I refrigerated overnight.
4. Preheat the oven to 325F degrees and line a large baking sheet with parchment paper. No need to spray with a non-stick, there’s already a ton of butter in this recipe!
5. Remove the dough from the refrigerator, and with your CLEAN hands, start pinching of baby balls of dough from the larger. Roll into 1 inch balls and spread evenly on the baking sheets. The cookies will spread a little so leave at least 1 1/2 inches between them. Bake at 325F for about 25 minutes or until the tops just begin to brown.
6. Remove from the oven, let cool for 2-3 minutes to harden just a little so that they don't break, and place on a wire rack. Wait about 10 minuets for the balls to slightly cool. Meanwhile, pour the confectioners sugar in a bowl. After the balls have slightly cooled, toss them gently in the sugar. Place immediately back on the wire rack and let cool completely for about 2 hours.
7. Dust again with confectioners sugar, using a sifter. You can also dust with a touch of cocoa powder.
8. Will keep for a couple of weeks in an airtight container, stored in a cool place.


- Delicious, simple and very buttery cookies. I was surprised that the recipe did not contain eggs. The cookies are a brittle, but that's just part of their melt in your mouth texture.
- I bet they will also taste amazing with chocolate coating. To try next time.


Carolyn Jung said...

I love these types of cookies because they practically melt in your mouth. That makes them dangerous! LOL But in the best way possible. ;)

Asiya @ Chocolate and Chillies said...

Yummy cookies...couldn't stop at just one!