Snowball Cookies

Well.... it's been a while. The holidays came and went in a way that I never had imagined it. I'm sure many of us missed the company of our family and friends. I hope you are all well and stayed safe this holiday season.

As promised, I posted some pics of some cookies I had made on my instagram and I needed to get them on this blog so you all can get your bake on. As always, I used my 'Melly Belly Blend" of flour which you can find more information about on my zucchini bread recipe post or also within the forum!

Snowball Cookies

• 1 cup of butter; softened

• 1/2 cup of sifted powdered sugar

• 1 tsp of vanilla extract

• 10.8 oz melly belly flour blend (feel free to use your own GF flour blend and tell me how it goes)

• 1 tsp salt

• 3/4 cup of chopped walnuts

• extra powdered sugar for rolling

Preheat your oven to 375 degrees.

In mixer, beat the butter until nice and fluffy, then add your 1/2 cup of powdered sugar and vanilla extract.

Slowly add in your salt, and flour and mix for about 2-3 minutes. Scrape your bowl down with a rubber spatula and then mix it again for another minute or two until fully incorporated. Last, add in your walnuts!

Put your dough into a bowl or a gallon bag and pop into the freezer for about 10 minutes just so it's easy to handle.

Once you are ready, grab small chunks of dough and roll them into tight little one inch balls and place them on baking sheet lined with parchment. They don't need much space in between each other because they don't really expand.

Bake them for about 15- 20 minutes until they brown a little. Take the cookies out and let them sit on the baking sheet for 5 minutes. Next, carefully roll them in powdered sugar and set them to the side, don't stack them yet or they will get gooey as they are still cooling and the powdered sugar gets sticky. You will need to coat them again after they cool a little. Once they cool, (15-20 minutes) roll them again and give them a final nice coating of powdered sugar. Stack them on a plate and enjoy!