Name: Einkorn Snowball Cookies With Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 65 min
Ingredients: 1-1/2 cups jovial All-Purpose Einkorn Flour; 1 cup walnuts (finely chopped); 1/4 tsp. ground nutmeg; 1/8 tsp. salt; 2 Tbsp. coconut oil (room temperature); 6 Tbsp. butter (room temperature); 1/4 cup sugar; 1 large egg; 1/2 cup powdered sugar (for dusting)

These snowball cookies with walnuts are a delightful treat that combines the rich flavor of walnuts with the delicate sweetness of einkorn flour. The cookies are soft and crumbly with a subtle nutty taste that lingers on the palate. The addition of coconut oil adds a unique richness and buttery flavor while the powdered sugar coating provides a touch of sweetness and elegance. These cookies are perfect for holiday gatherings or as a special treat any time of year.

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Einkorn Snowball Cookies With Walnuts

Prep Time 15 minutes

Cook Time 30 minutes

Refrigerate Time 20 minutes

Total Time 1 hour 5 minutes

Servings 18

Calories 132 kcal

Author Jovial Foods

Ingredients

1-1/2 cups jovial All-Purpose Einkorn Flour
1 cup walnuts finely chopped
1/4 tsp. ground nutmeg
1/8 tsp. salt
2 Tbsp. coconut oil room temperature
6 Tbsp. butter room temperature
1/4 cup sugar
1 large egg
1/2 cup powdered sugar for dusting

Instructions

Preheat oven to 325 degrees F and line baking sheet with parchment paper or silicone mat.
In medium bowl, combine flour, walnuts salt and nutmeg.
In stand mixer, cream butter with coconut oil and sugar for 2 minutes using the paddle attachment. Stop occasionally to scrape down sides.
Add egg and beat one minute until creamy.
Add flour mixture to butter mixture and beat on low to combine. Cover with plastic wrap and refrigerate 20 minutes.
Once chilled, roll heaping Tbsp. dough into 1-inch ball. Place balls 1-1/2 inches apart on baking sheet.
Bake 30 minutes until lightly golden brown on bottom.
Let cookies cool on baking sheet 15 minutes, then transfer to cooling rack too cool completely before dusting.
To dust cookies, add powdered sugar to large bowl and drop cookies in sugar to coat. Turn them over with a spoon to cover both sides.
Store in airtight container up to 5 days.