It's Day 2 of my Ski Week! Yesterday, I made some piping hot Slow Cooker Beer Chili, so you can savor it when you're done with the slopes.
These 6 Ingredient Snowball Cookies are like Russian Tea Cakes, but these are a little less dry, which is a good thing in my opinion. They melt in your mouth! I have two secrets to making these cookies: first, make sure your pecans are ground up a little finer; pulse them in your food processor a few times. Next, grate a little bit of nutmeg and place it in your rolling sugar. It adds a little more depth to the cookies' flavor. These snowballs will go fast!
These can be made gluten-free with a gluten-free baking mix too.
Adapted from Land O'Lakes
1 c. organic whole wheat pastry flour*
1 c. pecans, chopped
2 T. organic cane sugar
1/2 c. softened vegan butter, like Melt
1 tsp. cardamom-infused bourbon (learn more about infusing your own liquor!)
1/2 c. vegan powdered sugar
*You can substitute a gluten-free baking mix in; your cookies will be a little more crumbly - but still delicious!
Preheat the oven to 325°. Line a baking sheet with parchment paper or Silpat.
In a large mixing bowl, cream the butter, bourbon, and sugar. Add in the chopped pecans and flour. Mix until everything is incorporated.
Using a cookie scoop, scoop out dollops of the dough. You should get between 12-14 cookies, depending on the scoop's size. Do not smush them. Bake the cookies for 18-25 minutes.
Once they are done, allow the cookies to cool for 15 minutes and roll them in the powdered sugar. Wait until the cookies are completely cool and roll them in the powdered sugar again.
Now you have some beautiful snowballs to go with your Ski Week theme!