Ginger-Macadamia Nut Snowballs Recipe

5 1 2
Ginger-Macadamia Nut Snowballs Recipe
Ginger-Macadamia Nut Snowballs Recipe photo by Taste of Home
Publisher Photo

Ginger-Macadamia Nut Snowballs Recipe

Read Reviews
5 1 2
Publisher Photo
You’ll go nuts over these ginger-spiced cookies, made with love and coated with sweet confectioners’ sugar to look like snow. —Jenny Humphries, Ocean View, Hawaii
MAKES:
66 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min./batch
MAKES:
66 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min./batch

Ingredients

  • 1 cup butter, softened
  • 3/4 cup plus 1-1/2 cups confectioners' sugar, divided
  • 2 teaspoons grated lemon peel
  • 2 teaspoons lemon extract
  • 2-1/4 cups cake flour
  • 1 cup chopped macadamia nuts
  • 1 cup chopped crystallized ginger

Directions

In a large bowl, cream butter and 3/4 cup confectioners' sugar until blended. Beat in lemon peel and lemon extract. Gradually beat flour into creamed mixture. Stir in macadamia nuts and ginger. Refrigerate for 1 hour or until easy to handle.
Shape dough into 1-in. balls; place 2 in. apart on parchment paper-lined baking sheets. Bake at 350° for 14-16 minutes or until lightly browned.
Roll warm cookies in remaining confectioners' sugar. Cool on wire racks. When cooled, roll cookies again in confectioners' sugar. Yield: about 5 dozen.
Originally published as Ginger-Macadamia Nut Snowballs in Taste of Home December/January 2013, p16

  • 1 cup butter, softened
  • 3/4 cup plus 1-1/2 cups confectioners' sugar, divided
  • 2 teaspoons grated lemon peel
  • 2 teaspoons lemon extract
  • 2-1/4 cups cake flour
  • 1 cup chopped macadamia nuts
  • 1 cup chopped crystallized ginger
  1. In a large bowl, cream butter and 3/4 cup confectioners' sugar until blended. Beat in lemon peel and lemon extract. Gradually beat flour into creamed mixture. Stir in macadamia nuts and ginger. Refrigerate for 1 hour or until easy to handle.
  2. Shape dough into 1-in. balls; place 2 in. apart on parchment paper-lined baking sheets. Bake at 350° for 14-16 minutes or until lightly browned.
  3. Roll warm cookies in remaining confectioners' sugar. Cool on wire racks. When cooled, roll cookies again in confectioners' sugar. Yield: about 5 dozen.
Originally published as Ginger-Macadamia Nut Snowballs in Taste of Home December/January 2013, p16

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forGinger-Macadamia Nut Snowballs

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
jpdakine User ID: 4580757 116125
Reviewed Dec. 26, 2012

"Very tasty and nice change of ingredients. My cookies spread a bit and were flatter than the picture, but still very good."

Loading Image