Cranberry Hazelnut Snowball Cookies
Cranberry Hazelnut Snowball Cookies - very easy to whip up, the perfect addition to a holiday gift bag. Soft and delicious.
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chopped dried cranberries
POWDERED SUGAR FOR ROLLING THE COOKIES
Preheat oven to 325 F. Line a baking sheet with parchment paper.
In the bowl of a stand mixer with paddle attachment cream butter for 2 minutes. Add sugar and mix until combined.
In a separate bowl sift flour and salt. Gradually add flour and salt to the butter mixture. Mix until incorporated. Add hazelnuts and cranberries and mix so they are evenly distributed.
Roll 1 tbsp balls and line them on the baking sheet, leaving 2 inches in between. If you prefer not to bake all the cookies at once, transfer to a Hefty bag and freeze for later.
Bake cookies for 12-15 minutes, until edges are lightly browned.
Let them cool on the baking sheet for 2 minutes, then roll in powdered sugar and transfer to a cooling rack to cool down completely
Roll cookies in powdered sugar again before serving.
Instead of 1/4 cup of each chopped cranberries and hazelnuts, you can substitute with 1/2 cup of chopped nuts like pecans or almonds.
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Lyubomira from CookingLSL
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