These dainty shortbread balls, studded with toasted nuts, are a holiday classic – they’re rolled in icing sugar while still warm, creating a sort of buttery icing layer that coats the whole cookie. If you like, roll them a second time for a more powdery, snowball-like look. These keep well, and aren’t in danger of shattering like other sugar and shortbread cookies tend to be.
1 cup butter, at room temperature
1/2 cup icing sugar
1 tsp. vanilla
2 cups flour
1/4 tsp. salt
1 cup finely chopped hazelnuts, walnuts, =lmonds and/or pecans, toasted
extra icing sugar, for rolling
Preheat oven to 375°F. Beat the butter, icing sugar and vanilla in a large bowl until light. Add the flour, salt and nuts and stir until blended – you may need to use your hands.
Roll dough into balls and place on an ungreased cookie sheet. Bake until pale golden around the edges and on the bottom. While still warm, roll in a shallow dish of icing sugar to coat. Cool on a wire rack.
Makes 2 dozen.