DessertSnack

Brazil Nut Snowballs

Name: Brazil Nut Snowballs
Prep time: 25 min
Cook time: 15 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: american
Ingredients: 0.5 cup unsalted butter softened; 0.25 cup granulated sugar; 1 pcs egg large; 1 tsp vanilla extract; 1.5 cup all-purpose flour; 0.25 tsp salt; 1 cup brazil nut finely ground; 1 cup powdered sugar for coating

These buttery, melt-in-your-mouth cookies are packed with finely ground Brazil nuts. A double coating of powdered sugar gives them their classic snowball look and sweet finish.

An original recipe by Forkin

Total time: 1 hr 10 min
Serves: 6
Difficulty: Medium
Per serving: 501 kcal

Vegetarian

Allergen information: may contain eggs, gluten, milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

dough

0.5 cupunsalted butter, softened
0.25 cupgranulated sugar
1 pcsegg, large
1 tspvanilla extract
1.5 cupall-purpose flour
0.25 tspsalt
1 cupbrazil nut, finely ground

coating

1 cuppowdered sugar, for coating

Equipment

baking sheet · spatula · wire rack · mixing bowl · electric mixer · oven

The method

Step by step

1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
About 5 min
Cook’s note: Preheating is crucial for ensuring the cookies bake evenly and don't spread too much.
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.
About 3 min
3
Beat in the egg and vanilla extract until well combined.
About 1 min
Cook’s note: Scrape down the sides of the bowl to make sure everything is incorporated.
4
In a separate medium bowl, whisk together the all-purpose flour and salt.
About 1 min
5
With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing until just combined.
About 2 min
Cook’s note: Avoid overmixing the dough, which can make the cookies tough.
6
Stir in the finely ground Brazil nuts by hand using a spatula.
About 1 min
7
Scoop the dough and roll it between your palms to form 1-inch balls.
About 10 min
Cook’s note: A small cookie scoop can help make uniformly sized balls.
8
Place the dough balls about 1 inch apart on the prepared baking sheets.
About 2 min
9
Bake for 12-15 minutes, or until the bottoms are lightly golden. The tops will still look pale.
About 15 min
10
Let the cookies cool on the baking sheet for 5 minutes. They will be very delicate when hot.
About 5 min
Cook’s note: This brief cooling period helps them firm up so they don't crumble when you handle them.
11
While the cookies are still warm, gently roll each one in a bowl of powdered sugar to coat.
About 5 min
Cook’s note: The warmth helps the first layer of sugar melt slightly and adhere to the cookie.
12
Transfer the coated cookies to a wire rack to cool completely.
About 20 min
13
Once completely cool, roll the cookies in the powdered sugar a second time for a thick, even coating.
About 5 min
Cook’s note: This second roll gives the cookies their signature snowy appearance.

Per serving

Nutrition

46%Score

Calories: 501kcal
Protein: 7.1g
Carbs: 53.7g
Fat: 29.7g
Fibre: 2.2g
Sugar: 28.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store in an airtight container at room temperature.

Reheating

Best served at room temperature.