This tea time treat is usually eaten during Christmas but it’s still suitable for this coming CNY.
As it is a very quick and easy to make recipe, anyone can bake this without much hassle.
With sugar coating, these cookies can last a week. Keep in the fridge without any coating if you want to keep it longer.
SnowBall Walnut Cookies
Makes about 55 cookies
Ingredients
- 250 g plain flour all purpose flour
- 227 g unsalted butter softened & cut into pieces
- ¼ tsp salt
- 60 g caster sugar
- 250 g toasted walnuts finely chopped
- 2 tsp pure vanilla extract
For Coating
- 1 cup powdered sugar / icing sugar sifted
Instructions
- Lightly toast walnuts in an oven at 170°C for about 7 minutes. Or you can fry (without oil) in a frying pan for a few minutes. Let it cool down and chop finely.
- Add flour, butter, walnuts, salt, sugar and vanilla extract in a bowl and mix everything well together (using hands).
- Gather together all the ingredients into a dough and wrap in a plastic bag. Refrigerate for about 30 minutes so it is easier to handle.
- Remove dough from the plastic bag. Pinch some dough and roll it into 1 inch balls.
- Line a tray with baking paper and arrange cookie balls about an inch apart from each other.
- Bake in an oven (no fan) at 175°C until golden brown, about 15 minutes.
- Remove the tray from the oven and let it stand for about 3 minutes.
- Sift powdered sugar onto a bowl and roll each cookie ball gently until coated with the sugar.
- Leave to cool for about 20 minutes and roll again gently in the powdered sugar.
Notes
I find that the cookies taste better if they are baked till golden brown all round.
