Next, gradually add the flour, salt, and chopped nuts. I find it’s best to mix by hand at this point—we’re going for a gentle blend here. The dough may seem a bit crumbly at first, but don’t worry! After a good mix, it will come together beautifully. Shape small portions of the dough into balls, about 1 inch in diameter, and place them onto a baking sheet lined with parchment paper.
Once all the balls are formed and spaced apart on the sheet, pop them into your preheated oven. Bake for 12 to 15 minutes, keeping an eye on them until they’re just set and beginning to take on a very light golden color. When they’re done, let them cool on the baking sheet for a few minutes before transferring them to a cooling rack. This is the hardest part; the smell is simply divine, and the waiting can feel like an eternity!
Finally, once the cookies are completely cooled, roll them generously in powdered sugar. The snowy coating is not just for show; it’s the perfect contrast to the rich cookie beneath. Take a moment to admire your handiwork before indulging in these little bites of joy!
Pro Tips for Best Results
I’ve experimented with different types of nuts in these cookies, and I must say that walnuts add a delightful earthiness. However, if you prefer a milder flavor, pecans are lovely too! I’ve tried chopping the nuts finely and coarsely, and I’ve found that finely chopped nuts allow for a more uniform texture in the cookies.
Also, if you’re short on time, making the dough a day in advance works wonders. Just wrap it tightly in plastic wrap and refrigerate. When you’re ready to bake, allow it to soften slightly before rolling into balls. This not only saves time but also allows the flavors to meld together perfectly.
Finally, I learned the hard way to always watch the baking time closely. Every oven is different, and if you let them go too long, they will lose that lovely melting texture that we all adore. Trust your instincts; if they’re lightly golden, it’s time to take them out!
Common Mistakes to Avoid
One common mistake I’ve made in the past is not letting the cookies cool enough before rolling them in powdered sugar. If they’re still warm, the sugar will melt and won’t create that classic snowy finish. Now, I let them rest and cool completely while I sip on a cup of tea—it’s a nice little break!
Another issue can arise if you pack the flour too tightly when measuring. I’ve done this, thinking it would give me even more cookies, but instead, it can result in a denser texture. I’ve now adopted the spoon-and-level method to ensure I get the right amount of flour without compromising that melt-in-the-mouth quality.
Overbaking is yet another pitfall I fell into before. Remember, the cookies will continue to firm up once they come out of the oven. If they look too done, they will be dry instead of the delightfully tender treats we want. Check them at the lower end of the baking time to avoid this mistake! (See the next page below to continue…)