WALNUT SNOWBALL COOKIES RECIPES

Steps:

• Preheat the oven to 350°. Line 2 large cookie sheets with parchment paper. Spread the walnuts on a rimmed baking sheet and bake for about 8 minutes, until golden brown. Let cool, then coarsely chop. Reduce the oven temperature to 325°.
• In a standing mixer fitted with the paddle, beat the butter with the vanilla bean seeds at high speed until pale, about 2 minutes. Add 1 cup of the confectioners’ sugar and beat at medium-high speed until light and fluffy, about 5 minutes, scraping down the side of the bowl with a rubber spatula halfway through. At low speed, mix in the salt, then gradually add the flour and walnuts and beat just until the cookie dough comes together, scraping down the side of the bowl halfway through.
• Roll level tablespoons of the dough into balls and arrange them on the prepared cookie sheets. Bake the cookies in the upper and lower thirds of the oven for about 17 minutes, until they are lightly browned on the bottom; switch the sheets from top to bottom and front to back halfway through baking. Let the cookies firm up on the sheets, about 5 minutes, then transfer them to a rack to cool slightly.
• Put the remaining 1 cup of confectioners’ sugar in a small bowl. Roll the warm cookies in the sugar to coat and return to the rack to cool completely. Roll again in the sugar.

Steps:

• Preheat your oven to 300° and line a baking sheet with parchment paper. Combine melted butter, egg, stevia, and vanilla extract in a large bowl and set aside. Add walnuts to a food processor and pulse until ground. Pour walnut flour into a medium bowl and add coconut flour and 1/4 cup Swerve and pulse until combined. In two parts, add dry mixture to the wet and whisk to combine. At this point the dough should be soft but firm enough to form into balls by hand without it sticking to your palms. If it is not the right consistency add 1 to 2 tablespoons of additional coconut flour and combine. Make 15 equal sized balls and arrange on prepared baking sheet. They will not spread in the oven.  Bake for 30 minutes.  Allow to cool for 5 minutes, and then roll the (still warm) balls in the remaining 1/4 cup Swerve.  Place them back on the parchment paper and allow to full cool, another 20 to 30 minutes, before eating.