A timeless cookie with a wonderful buttery crunch and citrus zest. Snowball cookies are perfect all year round, for any occasion.

  • DESSERT

  • SERVES

    15 People

  • TIME

    1 Hour

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INGREDIENTS

1 cup Rolling Meadow butter, softened
½ cup sugar
1 orange, zested
¾ tsp ground cardamom
½ tsp ground cinnamon
1 cup of pecans, finely chopped
1 ½ cup flour
¼ tsp salt
1 cup icing sugar

INSTRUCTIONS

1. Preheat oven to oven to 325F and line two baking sheets with parchment paper.
2. To the bowl of a stand mixer add butter, sugar, orange zest, cardamom and cinnamon. Beat with paddle attachment until pale and fluffy.
3. Scrape down sides and add pecans. Beat until just incorporated.
4. In a separate bowl, sift together flour and salt. Add to stand mixture and beat until incorporated, scraping down the sides as needed.
5. Using a tablespoon scoop, take a scoop of dough and roll between your hands to form a ball and place on baking sheet.
6. When your first baking sheet is full place in the refrigerator for 15 minutes. Repeat with second baking sheet.
7. When ready, remove one baking sheet from the fridge and bake in the centre rack for about 15-20 minutes until light and golden. Repeat with second sheet.
8. Allow cookies to cool for about 5-7 minutes (but not completely) before rolling in icing sugar. Store in an air tight container.