A buttery snowball cookie with a cozy maple twist. This variation on the classic Russian Teacake / Mexican Wedding cookie uses rich walnuts and a hint of maple extract for a warm, nutty flavor that feels right at home during the holidays. A light dusting of maple sugar takes them over the top. These cookies are tender and crumbly thanks to cake flour — the secret to that melt-in-your-mouth texture that makes them irresistible.
Ingredients
3/4 cup toasted ground walnuts
1 cup butter, at room temperature
1/2 cup powdered sugar
1 to 2 teaspoons maple extract (depends on the strength of your brand)
2-1/4 cups cake flour
1/4 teaspoon salt
extra powdered sugar
maple sugar (optional)
Directions
- Stir together walnuts, butter, 1/2 cup powdered sugar and 1 teaspoon maple extract, mix well. Taste, and if needed add the second teaspoon of maple extract.
- Sift flour and salt, stir into nut mixture.
- Chill for about an hour. Pre-heat oven to 350F and line baking sheet with parchment paper.
- Roll into 1-inch balls, then roll each ball 3 times in the extra powdered sugar (this is the original recipe, but I only roll them once). Place 2 inches apart on prepared baking sheet.
- Bake until set but not brown, 8 to 10 minutes. Do not overbake or they will fall apart.
- Allow to chill for about 5 minutes or before moving them to a cooling rack. If you move them while they are too hot, they will disintegrate. For best flavor and texture, allow to thoroughly cool before eating. Freezes well (and are in fact perfect eaten frozen).
- Dust with maple sugar or additional powdered sugar before serving.
