Irresistible Snowball Cookies with a Sweetened Condensed Milk Twist

Ingredients:

  • 1 cup unsalted butter, softened
  • 1/2 cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 cup finely chopped pecans or walnuts
  • 1/4 teaspoon salt
  • 1 cup powdered sugar (for rolling)

Directions:

  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, cream together the softened butter and sweetened condensed milk until smooth.
  3. Mix in the vanilla extract.
  4. Gradually add the flour and salt, mixing until well combined.
  5. Stir in the finely chopped pecans or walnuts.
  6. Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper.
  7. Bake for 12-15 minutes, or until the cookies are lightly golden on the bottom.
  8. Allow the cookies to cool for a few minutes, then roll them in powdered sugar while they are still warm.
  9. Once the cookies have cooled completely, roll them in powdered sugar again for a generous coating.
  10. Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
  11. Kcal: 120 kcal | Servings: 24 cookies

FAQs:

  1. What is the purpose of using sweetened condensed milk in snowball cookies?
    • Sweetened condensed milk adds a rich, creamy sweetness and helps bind the dough, resulting in a tender and moist cookie. It also enhances the overall flavor and texture.
  2. Can I use unsweetened condensed milk instead?
    • No, unsweetened condensed milk (also known as evaporated milk) won’t provide the same sweetness and texture as sweetened condensed milk. It’s essential to use sweetened condensed milk for this recipe.
  3. What type of nuts work best in snowball cookies?
    • Pecans, walnuts, and almonds are popular choices for snowball cookies. They add a nice crunch and nutty flavor that complements the sweetness of the cookies.
  4. How do I prevent the cookies from spreading too much during baking?
    • To prevent spreading, make sure the dough is well-chilled before baking. You can refrigerate the dough for at least an hour or overnight. Additionally, avoid overmixing the dough, which can cause the cookies to spread more.
  5. Can I freeze the dough or the baked cookies?
    • Yes, you can freeze both the dough and the baked cookies. For the dough, shape it into balls and freeze on a baking sheet before transferring to a freezer bag. For baked cookies, let them cool completely, then store in an airtight container or freezer bag. Thaw at room temperature before serving.

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