Sweet Delights

These are snowball cookies by another name, and they’re one of the most satisfying butter cookies you’ll ever bake. A triple-nut blend of ground almonds, walnuts, and hazelnuts gives the dough a rich, toasty flavor and a tender, sandy crumb that literally melts on your tongue. Rolled in powdered sugar while still warm, they look like little snow-dusted treasures.

The low baking temperature is what makes these work. Baking slow and low lets the butter and nuts cook through without browning the outside, giving you a pale, delicate cookie that’s tender all the way through rather than crisp on the edges.

Keep them small, walnut-sized as the recipe says. Too large and the center stays underbaked while the outside dries out. Small balls bake evenly and hold their round shape.

Rolling them in powdered sugar while warm is a must. The heat slightly melts the sugar, creating a thin, sweet glaze that sticks. Once they cool, that first layer sets and you can roll them again for a thicker, snowier coating if you like.

Kitchen Tips

• Chill the dough for 15 minutes before shaping. Warm dough sticks to your hands and won’t hold its shape.
• Use room-temperature unsalted butter. Cold butter won’t cream properly, and melted butter changes the texture entirely.
• Grind the nuts fine but not to a paste. A few slightly coarser pieces add pleasant texture.
• Store in a single layer in an airtight container. Stacking can knock off the powdered sugar coating.

Variations

• Use all pecans instead of the three-nut blend for a classic Southern version.
• Add a teaspoon of cinnamon to the dough for a spiced holiday twist.
• Drizzle cooled cookies with melted chocolate instead of (or in addition to) the powdered sugar.