Brazil Nut Snowballs

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

   Ca. 5 min.

   Kokkens note: Preheating is crucial for ensuring the cookies bake evenly and don't spread too much.

2. 2

   In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.

   Ca. 3 min.

3. 3

   Beat in the egg and vanilla extract until well combined.

   Ca. 1 min.

   Kokkens note: Scrape down the sides of the bowl to make sure everything is incorporated.

4. 4

   In a separate medium bowl, whisk together the all-purpose flour and salt.

   Ca. 1 min.

5. 5

   With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing until just combined.

   Ca. 2 min.

   Kokkens note: Avoid overmixing the dough, which can make the cookies tough.

6. 6

   Stir in the finely ground Brazil nuts by hand using a spatula.

   Ca. 1 min.

7. 7

   Scoop the dough and roll it between your palms to form 1-inch balls.

   Ca. 10 min.

   Kokkens note: A small cookie scoop can help make uniformly sized balls.

8. 8

   Place the dough balls about 1 inch apart on the prepared baking sheets.

   Ca. 2 min.

9. 9

   Bake for 12-15 minutes, or until the bottoms are lightly golden. The tops will still look pale.

   Ca. 15 min.

10. 10

    Let the cookies cool on the baking sheet for 5 minutes. They will be very delicate when hot.

    Ca. 5 min.

    Kokkens note: This brief cooling period helps them firm up so they don't crumble when you handle them.

11. 11

    While the cookies are still warm, gently roll each one in a bowl of powdered sugar to coat.

    Ca. 5 min.

    Kokkens note: The warmth helps the first layer of sugar melt slightly and adhere to the cookie.

12. 12

    Transfer the coated cookies to a wire rack to cool completely.

    Ca. 20 min.

13. 13

    Once completely cool, roll the cookies in the powdered sugar a second time for a thick, even coating.

    Ca. 5 min.

    Kokkens note: This second roll gives the cookies their signature snowy appearance.