Recipe courtesy of Kristin Rosenau

Hazelnut Espresso Snowballs

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Snowballs, traditionally known as Russian Tea Cakes, are nutty, buttery cookies that make their appearance once the snow starts falling. These Hazelnut Espresso Snowballs are a twist on the traditional Christmas cookie. It is a simple recipe - mainly hazelnuts, butter and flour - but they pack a lot of flavor (feel free to use roasted almonds or pecans instead). The addition of espresso powder complements the roasted nuts, making them perfect for serving with coffee.
  • Level: Easy
  • Total: 2 hr 25 min
  • Prep: 10 min
  • Inactive: 2 hr
  • Cook: 15 min
  • Yield: 2 dozen cookies
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  1. In a food processor, combine the flour and hazelnuts. Process until the hazelnuts and flour form a fine meal. Set aside. 
  2. In a large mixing bowl, beat the butter and 1/2 cup confectioners' sugar together on medium-high speed until smooth. Mix in the vanilla, espresso powder and salt until uniform. Add the flour/nut mixture and beat on medium speed until a dough forms. Form into a disk, wrap in plastic wrap and refrigerate for a minimum of 1 hour.
  3. Preheat the oven to 350 degrees F.
  4. Roll the dough into 1-tablespoon balls, place on a baking sheet and bake until the bottoms of the cookies are lightly browned, about 15 minutes. Let the cookies cool on the baking sheet for a few minutes.
  5. Place the remaining confectioners' sugar in a bowl and gently coat the warm cookies once out of the oven. Place on a cooling rack to cool completely. Before serving, roll the room temperature cookies in the confectioners' sugar again to give them a nice, uniform appearance.

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