RECIPE: Nutkrack Chocolate Chip Snowball Cookies

These festive treats are reminiscent of the classic holiday snowball cookie but with a Nutkrack and chocolatey twist. Nutkrack staff can confirm these pair well with tea, hot chocolate, or a hot toddy! 

Ingredients:
Makes 30-36 cookies

1 cup butter, softened
½ cup powdered sugar, plus 1 cup for dusting
¼ tsp salt
1½ tsp vanilla extract
1¼ cups flour 
1 cup finely chopped Nutkrack candied pecans
¾ mini chocolate chips

Instructions:

1. Preheat oven to 350. 
2. In a large bowl, cream butter and powdered sugar in a large bowl with a rubber spatula. Mix in salt, vanilla, flour, and pecans, then add mini chocolate chips.
3. Line baking sheets with parchment paper. Roll batter into one inch balls and place on baking sheets a few inches apart.
4. Bake for 11-13 minutes or until very lightly browned.
5. Remove from oven and let cool for a few minutes until cool enough to handle.
6. Pour 1 cup powdered sugar in a large wide bowl. Add 3-4 cookies at a time and roll them gently in the powdered sugar. Use a fork to scoop under each cookie and gently shake to remove excess powdered sugar. 
7. Place on cooling racks. Once cookies are completely cool, roll them in the powdered sugar bowl again.
8. Enjoy right away or store in an airtight container for up to two weeks.