CRANBERRY ORANGE SNOWBALLS
A delicious holiday cookie starting with a snowball recipe and upgraded with frozen cranberries and orange zest.
Servings 48
Calories 140kcal
Ingredients
- 2 cups all purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1 cup chopped pecans
- 1 cup butter softened
- 1/4 cup granulated sugar
- 1/4 cup confectioner sugar
- 2 teaspoons pure vanilla extract
- 1/2 cup frozen cranberries finely chopped
- 2 Tablespoons orange zest & 1 Tablespoon for garnish
- 1 cup confectioner sugar for rolling cookies
Instructions
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silpat mat.
- Sift flour into a medium size mixing bowl. Stir in the cinnamon, salt, and pecans. Set aside.
- In a large mixing bowl, using an electric mixer, beat the butter until creamy. Add the sugar, confectioner sugar, and vanilla and beat until well combined.
- Gradually add the flour mixture in 3 parts, beating only until combined, after each addition. Stir in the cranberries and 2 Tablespoons of orange zest until well combined.
- Using a small scoop or teaspoon, shape into a I-inch ball and then flatten slightly in hands. Place on baking sheet.
- Bake about 10 minutes or until bottoms are light golden brown. Allow to set on cookie sheet about 4-5 minutes then transfer to a wire cooling rack for 5 minutes.
- Place remaining 1 cup of confectioner sugar in a small bowl. Roll each cookie in the bowl and return to cooling rack. When cookies are completely cool, roll each in the confectioner sugar again.
- Transfer to a serving tray and garnish with remaining orange zest.
- Makes 4 dozen.
Notes
NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.
HELPFUL TIPS
I usually use pecans, chopped very fine, but almonds are perfect also. I have seen some recipes that use walnuts. If you are not able to have nuts, just leave them out. The cookies will be fine. I also use my mini food processor to chop the nuts.
It is important to chill the dough. After you make the dough, roll it into a ball, or a semi flattened disc, wrap tightly in Cling Wrap, and refrigerate for 1 hour.
Use a small cookie scoop or a teaspoon to scoop out the dough. Roll them into a ball and place on the baking tray. I slightly flatten mine before baking. Do not overwork the dough or the cookies will spread.