Cashew Snowballs

Recipe by Kozmic Blues
READY IN: 50mins
YIELD: 36 cookies




  • Preheat oven to 375.
  • Line 2 large baking sheets with parchment paper.
  • In a large bowl, beat the butter with ½ cup of the confectioners’ sugar with hand mixer at medium speed until creamy.
  • Add the vanilla extract.
  • Slowly beat in the flour, roasted cashews and salt until well combined.
  • Divide the dough into 4 equal parts and shape into 1” logs.
  • Wrap logs in plastic wrap and refrigerate until firm, at least ½ hour.
  • Cut 1” pieces off of the refrigerated logs, and roll into balls.
  • Place balls about ¾” apart on parchment lined sheets (should be about 3 cookie sheets worth) Bake cookies in oven for about 20 minutes, or until golden.
  • Fill a shallow bow or pie plate with 2 cups of confectioners’ sugar.
  • Immediately roll the hot cookies in the sugar to coat, a few at a time.
  • Place on racks to cool.
  • Once cookies are cooled, re-roll them again in confectioners’ sugar, so coating looks nice and white and even!
  • Cookies can be stored in airtight container for about 1 week, or frozen for up to one month.