Chestnut Snowball Cookies
Servings: 14 cookies
These chestnut snowball cookies are the ultimate, no-fuss Christmas cookie and literally melt in your mouth!
INGREDIENTS LIST
- 125 g butter
- 100 g granulated sugar
- 1 medium egg (50g)
- 1 tsp pure vanilla extract or 1/4 tsp of vanilla paste
- 200 g plain flour (all-purpose)
- 100 g chestnuts (ready to eat)
- 1 tsp baking powder
Decoration
- 50 g icing sugar (US powdered sugar)
Preparation
- Food processor method: If you are using a food processor you can place all the ingredients into it and pulse until you have a crumbly texture and then finish by hand to form a dough ball. Then wrap in cling film and chill for an hour in the fridge. Follow on from step 6.
- Traditional method: In a medium mixing bowl, beat the butter and sugar together until light and fluffy.
- Add the egg, the vanilla extract and rum essence, if using. Mix until well combined.
- If your chestnuts are not already ground, grind the chestnuts using a food processor. I like to use the mini processor of my Braun MultiQuick blender.
- Add the ground chestnuts, flour and baking powder to the butter mixture and mix thoroughly to form a dough ball. until smooth and creamy.
- Divide the dough into 14 pieces, rolling them into nice little balls. Place them on tray or plate that will fit in your fridge and chill them for 1 hour. the lined baking tray, allowing some space between them.
- Pre-heat the oven to 180°C / 160°C fan / 350°F / Gas 4. and line a baking tray with baking paper or a silicon mat.
- Remove the dough balls from the fridge, roll them in some icing sugar and place them on the lined baking tray.
- Baking: Place the tray in the middle of the oven for 14-16 minutes, or until the cookies are a pale golden-brown.
- Allow them to cool completely on a wire rack. Once completely cooled, I usually like to roll the cookies one more time in the icing sugar to ensure they are completely coated prior to serving. Enjoy!
