![Moon Dust Macadamia Snowballs [Recipe]](http://babesbake.com/cdn/shop/articles/moon_dust_macadamia_snowballs-5.png?v=1762985997&width=2240)
Moon Dust Macadamia Snowballs
Makes 30 Cookies
Buttery macadamia tea cakes rolled in a generous dusting of powdered sugar and bursting with the warmth of cardamom and a hit of orange zest. Inspired by a White Negroni: bright, zesty elegance that keeps the richness in check and lets the orange oils sing.
Ingredients
1 cup unsalted butter, room temperature (European-style, like Kerrygold)
½ cup powdered sugar
1 ¾ cups all-purpose flour
2 teaspoons vanilla extract
1 tablespoon freshly grated orange zest
½ teaspoon ground cardamom
½ teaspoon ground nutmeg
1 cup toasted, unsalted macadamia nuts, coarsely chopped
For the coating
1 cup powdered sugar
1 tablespoon cornstarch
Method
- Cream it. Beat the butter and powdered sugar until pale and fluffy, about 3 minutes. Add vanilla, zest, and spices, then blend until smooth.
- Fold and chill. Stir in the flour and macadamias. The dough should feel soft but cohesive. Cover and chill for at least 2 hours or overnight.
- Roll and bake. Bring the dough to room temperature. Scoop into 1-inch balls and place 1 inch apart on a parchment-lined tray. Bake at 350°F for 12–14 minutes, until the edges turn barely golden.
- Cool and coat. Let cool completely. Mix the powdered sugar and cornstarch in a bowl. Roll each cookie until it looks snow-covered.
- Store smart. Keep in a tin up to a week, or freeze the unbaked dough for later. Coat only when ready to serve.
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