Today I’m sharing one of my favorite holiday cookie recipes! They are known by many names but in my family they are Snowball Cookies! These cookies are simple to make and you probably have many of the ingredients on hand already. They also feature a good amount of maple! We are talking REAL maple syrup here. None of that fake stuff. If you are thinking of making them with the fake stuff, just don’t please. Go make someone else’s recipe.
Ok, now that all the fake syrup folks are gone, here’s my recipe. If you are a mapleholic like myself feel free to add as much maple syrup as you want (and take a maple shot while you are baking, I won’t tell). I used Grade A amber syrup, as it’s all the commissary carries. If you can find it, go with Grade B dark, or as it’s now known Grade A Dark Robust. The darker the better, in all things, but especially for cooking and baking as it has the most maple flavor. If you aren’t that big of a maple fan (do you people really exist?) look for a lighter syrup, like Grade A Fancy. Or whatever they are calling it now a days, I forget the new classifications. Other areas also might have different classifications, like Canada. So you can always go by looks, the lighter the syrup the more delicate the taste, the darker the stronger the taste. Choose your syrup accordingly!
- 2 cups flour (I use King Arthur Flour)
- 2 table spoons sugar
- 4 table spoons of pure maple syrup (the darker the better!) (100% Pure Real Vermont Maple Syrup Grade A Dark Robust (aka Grade B))
- 1/4 lb of butter
- 1 1/2 cups chopped walnuts
- 1/2 tsp salt (if using butter with no salt)
- 1 cup powdered sugar for covering the cookies
- Preheat oven to 300 degrees F
- Bring butter to room temperature
- Add flour, salt, walnuts into a bowl and mix.
- Add butter and maple syrup and combine until you have a crumbly dough.
- Form dough into small balls and place on an un-greased cookie sheet.
- Cook for 30-35 min or until just barely turning golden brown. Remove from oven and set on cooling rack to cool.
- Let cool most of the way, then roll cookies in powdered sugar.
- Use only PURE MAPLE SYRUP. DO NOT SUBSTITUTE for "pancake" syrup or "maple" flavoring. Grade B, now known as Grade A Robust Dark, is preferred for cooking & baking due to it's strong maple flavor. If you prefer less maple flavor use a lighter grade like Medium or Fancy.