**Snowball Cookies**
Source: [Home Cooking Adventure]( https://www.homecookingadventure.com/recipes/chocolate-stuffed-snowball-cookies)
1/2 cup (113g) butter, room temperature
2 tbsp (30 g) sugar
1 tsp (5ml) vanilla extract
1/4 tsp salt
1 cup (125g) all-purpose flour
1 cup (100g) finely chopped pecans or walnuts
4 oz (120g) semisweet chocolate, broken into small pieces
1 cup (120g) powdered sugar, for dusting cookies twice
Directions
In a large bowl mix butter and sugar until light and creamy. Add salt and vanilla extract and continue mixing until combined.
Gradually incorporate flour and add chopped nuts. Refrigerate the dough for 30 minutes.
Preheat oven to 350ºF (180ºC) and line two baking sheets with parchment paper.
Take about a spoon of dough, flatten, add a piece of chocolate in the center, wrap the dough around it and roll into a ball.
Place dough balls into the prepared baking sheets.
Bake for about 12-13 minutes, until slightly browned. Make sure you do not overbake otherwise the cookies could crack.
Let cool on baking sheet for 5-10 minutes.
Place 1/2 cup powdered sugar into a bowl. While still a bit warm roll the balls in powdered sugar.
Let them cool completely and roll in powdered sugar again if necessary.
**Notes:** The recipe on her site says this makes 30 cookies, but in my experience it will only make 24. In the past when I’ve made this recipe I did a double batch because these are an ideal cookie to make to bring to an office potluck or party or to serve at a Christmas party in your own home. Just store them in a nice tin and boom, you have an instant gift. They keep well, they’re pretty, and they aren’t that expensive to make.
If you’re inclined, pick a good, flavorful dark chocolate. Green & Blacks, Valrhona, and Ghirardelli are all good options.
Pro tip from experience: Make sure the powdered sugar isn’t baking ~~soda~~ powder (mainly when baking in your family’s kitchen that you’re unfamiliar with).
Or I guess simply put, don’t be an idiot.