Eggless Cashew Snowball Cookies

If you are looking for a light, airy cookie especially to go with your afternoon tea or coffee, these cashew cookies can't go wrong especially with their crunchy texture! Chopped macadamia nuts would also be another wonderful option.

Prep Time20

Cook Time12

Total Time32

Method: Baking

Course: Cookies

Servings: 40 Cookies

Ingredients

1 cup unsalted butter softened
¾ cup confectioner's sugar
1 teaspoon vanilla extract
2-¼ cups all-purpose flour
¼ teaspoon salt
¾ cup cashews chopped
As needed confectioner's sugar for rolling cookies, additional

Instructions

In a large bowl, cream butter, and confectioners' sugar until light and fluffy, 5-7 minutes.
Beat in vanilla.
To the creamed mixture add flour and salt; mix well.
Stir in cashews. Refrigerate until chilled. I left it overnight and baked it the next day. But anywhere between 30-60 mins should be fine.
Preheat oven to 350°.
Roll into 1-in. balls and place on ungreased baking sheets. Bake 10-12 minutes or until set.
Roll warm cookies in additional confectioners' sugar; cool completely on wire racks.
Roll cooled cookies again in confectioners' sugar.

Notes

I would probably increase the quantity of cashews to one cup from ¾th of a cup.
As always test bake a few cookies at first to see how well it spreads or doesn't spread and also to ascertain the baking time. Test baking ensures that you won't end up wasting a whole batch of cookies if something goes wrong.
The number of cookies depends upon how big or small you shape them. I got fewer cookies than mentioned in the original recipe.

Taste & Texture

The cashew cookies were light and airy. The sweetness was just right. I would probably add some more broken cashews into the dough because I love the crunchy texture and taste of cashews. Other than that no changes needed at all.

Nutrition