Snowball Cookies
Cashew cookies that melt in your mouth with every bite. They are delicious without baking but certainly have a crumbly soft and tender texture once baked.
Equipment
- Sauté pan
- Food processor
- Mixing bowl
- Electric beater/Wooden spoon
- Baking tray
- Cling film
- Baking paper
Ingredients
- ½ cup Butter
- 2½ cup Caster sugar
- 1 tsp Vanilla
- 1 cup Flour
- 1 cup Cashew nuts
- ¾ cup Icing sugar
Instructions
- Toast the cashews until the aroma hits the air. Do not let them colour as this will affect the colour of the cookies once baked.
- Once cooled, pulse the cashews in a food processor until coarse in texture.
- In a bowl, cream together the butter and sugar until pale and fluffy. Add the vanilla and beat again.
- Add the flour and cashews and mix again until a dough forms. Wrap in cling film and place in the fridge to chill for at least 30 minutes.
- Preheat oven to 180°C. Line a baking tray with foil and set aside.
- Using a tablespoon as a measurement, form balls of the chilled dough using the palms of your hands. Place on the lined tray and bake for 12–14 minutes, or until they are dry to the touch and cracked lightly on top.
- Once cooled, roll in icing sugar and serve.
Notes
> Do not overwork the dough. As you form the balls, place them on a baking tray and bake immediately.
> It is best not to rest the dough for too long as the cookies could deflate while baking.
> Do not over bake these cookies as they will color and crack too much on the top.
> If storing these cookies for a long period of time, do not roll the baked cookies in icing sugar.
> Always store in an airtight container.
> It is best not to rest the dough for too long as the cookies could deflate while baking.
> Do not over bake these cookies as they will color and crack too much on the top.
> If storing these cookies for a long period of time, do not roll the baked cookies in icing sugar.
> Always store in an airtight container.