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Triple Nut Snowballs

This super-crunchy, not-too-sweet cookie is a fun update on the classic snowball. I used cashews, macadamia nuts and pecans, but you can mix and match other nuts to your liking. —Thomas Faglon, Somerset, New Jersey
  • Total Time
    Prep: 15 min. Bake: 10 min./batch + cooling
  • Makes
    about 6 dozen


  • 1 cup plus 2 tablespoons unsalted butter, softened
  • 1/2 cup plus 2 cups confectioners' sugar, divided
  • 1-1/2 teaspoons almond extract
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup unsalted cashews
  • 1 cup macadamia nuts
  • 1 cup pecan halves


  • Preheat oven to 375°. Cream butter and 1/2 cup confectioners' sugar until light and fluffy. Beat in extract. In another bowl, whisk flour, salt and cinnamon; gradually beat into creamed mixture. Pulse nuts in a food processor until finely ground. Mix nuts into dough.
  • Shape into 1-in. balls. Place 1 in. apart on parchment-lined baking sheets. Bake until golden brown, 8-10 minutes. Cool on pans 10 minutes.
  • Place remaining confectioners' sugar in a small bowl. Roll slightly cooled cookies in sugar; return cookies to wire racks to cool completely. Roll cookies in sugar again just before serving.
Nutrition Facts
1 cookie: 88 calories, 6g fat (2g saturated fat), 8mg cholesterol, 40mg sodium, 8g carbohydrate (4g sugars, 0 fiber), 1g protein.
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