A couple of years ago, Nestle released some limited edition chocolate chips for the holidays called Tollhouse Swirled Holiday Morsels. They were white chocolate chips that had been swirled with bright streaks of green and red. Saying that they were festive was an understatement, and they added a great Christmas flare to any batch of cookies you put them into.
One of the most popular recipes using these swirled chips was for Swirled Holiday Snowball Cookies, which were ultra-tender cookies that had a bright holiday look to them thanks to the chips. Since that recipe was so popular, but you can’t get the chips anymore, I decided to work some red and green into the recipe in a different way so you can enjoy the festive (and very tasty) cookies whether you can find special swirled chips or not.
I mixed a lot of red and green sprinkles into the cookie dough to infuse them with Christmas colors. Sprinkles, unlike colored sugars, hold their shape when baking and don’t lose any of their color while they’re in the oven. You can’t taste them in the finished cookies, but you get a lot of color. The cookie dough is made with plenty of butter and some ground walnuts, which enhance the cookies buttery flavor. They’re not too sweet on their own, but vanilla-flavored white chocolate chips lend plenty of sweetness to the finished cookies, and you end up with a flavorful and festive melt-in-your-mouth cookie.
Holiday Snowball Cookies
1 1/2 cups butter, room temperature
3/4 cup confectioners’ sugar
2 tsp vanilla extract
1/2 tsp salt
3 cups all purpose flour
1/2 cup finely ground walnuts (or pecans)
10-oz (1 2/3 cups) white chocolate chips
3 tbsp red and green sprinkles
extra confectioners’ sugar, for dusting
Preheat oven to 375F. Line a baking sheet with parchment paper.
In a large bowl, beat together butter, sugar, vanilla and salt until smooth and creamy. Gradually incorporate the flour and ground walnuts, mixing until no streaks of dry ingredients remain. Add in white chocolate chips and red and green sprinkles and mix until well-distributed.
Shape dough into 1-inch balls and place on prepared baking sheet.
Bake for 10-12 minutes, until the edges of the cookies are very lightly browned.
Dust with additional confectioners’ sugar while cookies are still hot, if desired.
Cool completely on a wire rack before storing.
Makes 3 1/2-4 dozen