Black Walnut Snowballs

The rich, intense flavor of the English walnut is well-suited to baking. Its cousin, the black walnut, with its tawny, dimpled shell, is dark and prickly with a smaller nut inside. Either will work in this rich buttery cookie recipe.

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  • Makes: 72 servings
  • Prep: 20 mins
  • Bake: 12 mins 325°F

Black Walnut Snowballs

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Directions

  1. Beat butter in a mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar; beat until combined. Beat in water and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour and the nuts with a wooden spoon.
  2. Shape dough into 3/4-inch balls. Place balls 2 inches apart on ungreased cookie sheets. Bake in a 325 degrees F oven for 12 to 15 minutes or until bottoms are lightly browned.
  3. Place powdered sugar in a plastic bag. While cookies are still warm, transfer two or three cookies at a time to the bag of powdered sugar. Gently shake cookies in powdered sugar until coated. Cool on wire racks. When completely cool, gently shake cookies again in powdered sugar. Makes about 72.

From the Test Kitchen

Cool cookies completely. Do not coat with powdered sugar the second time. In an airtight or freezer container, arrange cookies in a single layer; cover with a sheet of waxed paper. Repeat layers, leaving enough air space to close container easily. Freeze up to 1 month.

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Nutrition Facts (Black Walnut Snowballs)

  • Per serving:
  • 56 kcal ,
  • 3 g fat
  • (2 g sat. fat ,
  • 7 mg chol. ,
  • 28 mg sodium ,
  • 6 g carb. ,
  • 0 g fiber ,
  • 1 g pro.
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