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Ricetta Italian Snowball Cookies

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Porzioni: 36
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Cost per serving $0.15 vedi dettagli
  • 1 cup butter
  • 3/4 cups sifted confectioners sugar
  • 1 teaspoon vanilla
  • 2 cups sifted flour
  • 1 cup finely chopped nuts
  • 1 cup extra sifted confectioners sugar
  • 1 large bowl
  • 2 large cookie sheets


  1. in a large mixing bowl add 1 cup softened butter, 3/4 cups confectioners sugar and vanilla. with a spoon mix until creamy.
  2. Once mix is creamy, slowly add 2 cups flour and 1 cup finely chopped nuts,(optional)
  3. Shape into 3/4 inch balls, rolling in palm of hand. place 1/2 inch apart on ungreased cookie sheets. bake in oven at 300 degrees for 25-30 minutes or until cookies are a cream color. remove from cookie sheets and place on cooling rack until cookies are just warm to the touch, then roll the cookies in the 1 cup extra sifted confectioners sugar, cool entirely and roll again in the same confectioners sugar. store in tightly covered container

Nutrition Facts

Amount Per Serving %DV
Serving Size 26g
Recipe makes 36 servings
Calories 131  
Calories from Fat 62 47%
Total Fat 7.14g 9%
Saturated Fat 3.51g 14%
Trans Fat 0.0g  
Cholesterol 14mg 5%
Sodium 62mg 3%
Potassium 32mg 1%
Total Carbs 16.0g 4%
Dietary Fiber 0.5g 2%
Sugars 9.93g 7%
Protein 1.43g 2%
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  • MMMM my whole family loves these. Greta photo of them, it makes me want to lick the screen!
    1 risposta
    • Evelyn Scott
      22 Agosto 2011
      Thanx, they are as easy to make as they are tasty, only thing you have to do is double or triple your recipe as they disappear rapidly !!
    • Judith A. Blair
      Looks so delicious and simple to make. Thank you for sharing the recipe. Our family has to add this to our Holiday cookie baking time together.
      • This is such an easy recipe perfect as little treats for Christmas.
        Ho cucinato/assaggiato questa ricetta!


        • Krystyna Cooks in Sydney
          23 Novembre 2009
          YUMMM Its nearly time to start baking Cookies for friends for Christmas I would love to try these soon THANKS Evelyn for the recipe

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