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One of Maria Provenzano's favorite recipes for Christmas cookie exchanges.
Snowball Cookies
Course:
Dessert
Seasonal Event:
Christmas
Yield:
Makes About 32 Cookies
INGREDIENTS:
  • 1 cup unsalted butter; room temperature
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla
  • 2 1/4 cups unbleached all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 raw sunflower seeds; roasted and finely chopped
  • More powdered sugar for rolling; about 1 1/2 cups

SNOWBALL COOKIE DIRECTIONS:

  1. Preheat oven to 350 degrees
  2. Spread the sunflower seeds into a baking sheet lined with parchment paper
  3. Bake until lightly golden and fragrant; about 10 minutes
  4. Let sunflower seeds cool completely then use a knife to finely chop them
  5. If you can't find raw sunflower seeds at the store it's ok to use pre-roasted but make sure they are unsalted
  6. Cream the butter and powdered sugar together in a stand mixer (or use a hand mixer)
  7. Stir in the vanilla
  8. In a bowl stir together the flour, chopped sunflower seeds, and salt
  9. With the mixer on low slowly add the flour mixture to the butter mixture
  10. Stir until just combined
  11. Pour the dough onto a sheet of plastic wrap and use your hands to form a small disk with the dough
  12. Wrap in the plastic and refrigerate for about 30 minutes
  13. Line two baking sheets with parchment paper
  14. Use a small scoop or hands to scoop out enough dough for about a 1-inch ball
  15. Use your hands to roll the dough to form a ball and place on a baking sheet lined with parchment paper
  16. The balls of dough can be placed about 1 1/2 inches apart on the baking sheet
  17. Bake for 8-12 minutes or until slightly golden
  18. Allow to cool enough to where you can handle them
  19. Place about one cup of powdered sugar in a small bowl
  20. Roll the warm cookies into the powdered sugar one at a time to coat with the powdered sugar
  21. This is important to do when they are still warm so that the powder sugar will stick well
  22. Once I am done rolling each cookie I like to roll each one a second time
  23. Store in an airtight container once cooled
  24. Before setting them out for guests or placing in cookie boxes I like to add an extra sprinkle of powdered sugar to make them look really pretty

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