Hazelnut Snowballs

Cooking Instructions

Heat oven to 325°F.

Finely grind nuts in food processor (don’t overprocess). Add butter, 1/4 cup confectioners’ sugar and the vanilla. Process, scraping bowl often, to blend. Add flour; process until combined.

With lightly floured hands, roll dough  into 1-in. balls. Place 1 in. apart on ungreased cookie

sheet(s).

Bake about 15 minutes until bottoms are light brown. Cool on sheets on a wire rack 15 minutes. Gently (cookies are fragile) roll warm cookies in remaining confectioners’ sugar. Cool, then roll in sugar again. Refrigerate tightly covered with wax paper between layers up to 1 week.

Note: Spread nuts on a rimmed baking sheet. Bake at 350°F 10 to 12 minutes until fragrant and papery skins begin to flake. Cool slightly, wrap in a kitchen towel and rub off loosened skins. Cool, then pick out nuts.