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Pine Nut Snowballs

 Pine Nut Snowballs
My great aunt Commie‚Äôs Russian tea cakes, along with pine nuts and Amaretto, inspired this recipe, which I whipped up for my blog —Christianna Gozzi, Astoria, NY
48 ServingsPrep: 30 min. Bake: 10 min./batch + cooling


  • 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


  • 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. Yield: 4
  • dozen.
Freeze option: Freeze undecorated cookies, layered between waxed paper, in freezer containers. To use, thaw before serving. Roll cookies in confectioners' sugar.