Pine Nut Snowballs Recipe
Pine Nut Snowballs Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
My great aunt Commie’s Russian tea cakes, along with pine nuts and Amaretto, inspired this recipe, which I whipped up for my blog cookiechronicles.com. —Christianna Gozzi, Astoria, NY
MAKES:
48 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min./batch + cooling
MAKES:
48 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min./batch + cooling

Ingredients

  • 1 cup pine nuts, toasted and cooled
  • 2-1/4 cups all-purpose flour, divided
  • 1 cup butter, softened
  • 2 cups confectioners' sugar, divided
  • 1/4 teaspoon salt
  • 1 tablespoon Amaretto

Directions

Preheat oven to 400°. Place pine nuts and 1/4 cup flour in a food processor. Pulse until pine nuts are finely chopped. In a large bowl, cream butter, 1/2 cup confectioners' sugar and salt until light and fluffy. Beat in amaretto. Gradually beat in remaining flour and pine nut mixture.
Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake 6-8 minutes or until set. Cool on pans 2 minutes.
Roll warm cookies in remaining confectioners' sugar. Cool on wire racks. When cooled, reroll cookies in confectioners' sugar.
Freeze option: Freeze undecorated cookies, layered between waxed paper, in freezer containers. To use, thaw before serving. Roll cookies in confectioners' sugar.
Yield: 4 dozen.
Originally published as Pine Nut Snowballs in Simple & Delicious December/January 2014

  • 1 cup pine nuts, toasted and cooled
  • 2-1/4 cups all-purpose flour, divided
  • 1 cup butter, softened
  • 2 cups confectioners' sugar, divided
  • 1/4 teaspoon salt
  • 1 tablespoon Amaretto
  1. Preheat oven to 400°. Place pine nuts and 1/4 cup flour in a food processor. Pulse until pine nuts are finely chopped. In a large bowl, cream butter, 1/2 cup confectioners' sugar and salt until light and fluffy. Beat in amaretto. Gradually beat in remaining flour and pine nut mixture.
  2. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake 6-8 minutes or until set. Cool on pans 2 minutes.
  3. Roll warm cookies in remaining confectioners' sugar. Cool on wire racks. When cooled, reroll cookies in confectioners' sugar.
    Freeze option: Freeze undecorated cookies, layered between waxed paper, in freezer containers. To use, thaw before serving. Roll cookies in confectioners' sugar.
    Yield: 4 dozen.
Originally published as Pine Nut Snowballs in Simple & Delicious December/January 2014

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