Sweetened Condensed Milk Snowballs
Delicate and buttery, these snowball cookies offer a tender texture and a rich, nutty flavor, thanks to the combination of sweetened condensed milk and finely ground walnuts. Perfectly coated in powdered sugar, they are an irresistible choice for festive occasions and holiday platters.
Ingredients
- 1/2 cup 150 g / 5.3 oz sweetened condensed milk
- 2 cups 240 g / 8.5 oz all-purpose flour
- 1/2 cup 50 g / 1.3 oz powdered sugar, for rolling
- 1/2 cup 110 g / 3.8 oz finely chopped walnuts
- 1 cup 230 g / 8 oz butter, softened (salted or unsalted)
Instructions
- Preheat the oven to 300°F (150°C / gas mark 2) and position the rack in the center. Prepare two baking sheets by lining them with parchment paper.
- In a large bowl, beat together the softened butter and sweetened condensed milk until the texture is smooth and uniform, using a hand mixer or a stand mixer fitted with the paddle attachment.
- Gradually incorporate the flour and walnuts into the creamed mixture, mixing until a soft dough forms. Scrape the bowl's sides occasionally to ensure even blending.
- Using a tablespoon-sized scoop, portion the dough and roll each piece into a ball with your hands. If the dough sticks, lightly flour your palms. Arrange the dough balls on the prepared sheets, spaced approximately 2 inches (5 cm) apart.
- Place in the preheated oven and bake for 18 to 22 minutes or until the bottoms begin to turn light golden. Rotate the trays halfway through the baking time for even coloring.
- Remove the cookies from the oven and allow them to cool on the baking sheets for about 10 minutes before transferring them to a wire rack to cool further.
- Pour powdered sugar into a small bowl. While the cookies are still slightly warm, gently roll each one in the sugar until fully coated.
- Once completely cool, store the cookies in an airtight container, layering them with parchment paper. Keep at room temperature for up to a week or refrigerate for up to two weeks to maintain freshness.