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Pine Nut Snowballs

My great aunt Commie’s Russian tea cakes, along with pine nuts and amaretto, inspired this recipe. —Christianna Gozzi, Astoria, New York
  • Total Time
    Prep: 30 min. Bake: 10 min./batch + cooling
  • Makes
    4 dozen

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.
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