Roasted Chestnut Snowball Cookies & Holiday Tea Treats

Here’s a tasty recipe that will delight you and your guests this holiday season. We can’t believe how tasty these cookies are! Traditionally Snowball cookies are made with ground nuts, however, we added our new Roasted Chestnut herbal tisane to the butter in this recipe to create an incredible taste sensation! Try the recipe below or there are a few variations to try with this recipe. You can add nuts (almonds, walnuts, pecans…) either toasted or un-toasted and ground (1/2 – 1 cup) or add 1 cup of mini chocolate chips. These cookies are rolled in powdered sugar. We did roll them in powdered sugar, however, we also discovered that these cookies are scrumptious rolled in either a mixture of confectioner’s sugar & cinnamon or a mix of confectioner’s sugar & unsweetened cocoa. While both taste amazingly delicious, we think that the cocoa version pairs perfectly with the Roasted Chestnut and adds a depth of decadence to this recipe.

Roasted Chestnut Snowball Cookies

1 cup unsalted butter, melted

1 Tbsp Roasted Chestnut Rooibos, herbal tisane

1/2 cup powdered sugar

1 teaspoon vanilla

2 1/4 cups flour

1/2 teaspoon salt

Additional powdered sugar, for rolling (also can be mixed with cinnamon or mixed with unsweetened cocoa – your preference)

Optional:

1 cup mini chocolate chips

1/2 to 1 cup of ground nuts (walnuts, almonds, pecans)

Melt the butter in a small saucepan. Add the Roasted Chestnut tisane, cover and steep for at least 5 minutes. Strain the butter into a measuring glass. If there is less than 1 cup, add a little more butter to make 1 cup. Refrigerate for a half hour to solidify a little.
Preheat oven to 375°F. Line two cookie sheets with parchment paper.
Mix tea butter, 1/2 cup powdered sugar, and vanilla with an electric mixer until fluffy. Add flour and salt and mix until the dough comes together. If the dough does not mix together, add 1/2 tsp of milk until it comes together in a ball.
Scoop 1 scant tablespoon of dough and roll into a ball. Place on the parchment lined cookie sheet.
Bake cookies for 8-10 minutes until bottoms are just slightly brown. Remove from oven and cool on a rack until you can handle them.
Fill a small bowl with powdered sugar (or your variation of sugar & spices or cocoa) and roll each cookie in the sugar until coated. Place back on the rack to cool. (Once cookies are cooled, you may want to re-roll them in more powdered sugar.)