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Orange Cardamom Snowball Cookies

Recipe courtesy of Rolling Meadow Dairy

  • 1 cup (240 ml) Rolling Meadows butter, softened
  • ½ cup (120 ml) sugar
  • 1 orange, zested
  • ¾ tsp (3.75 ml) ground cardamom
  • ½ tsp (2.5 ml) ground cinnamon
  • 1 cup (240 ml) of pecans, finely chopped
  • 1 ½ (360 ml) cup flour
  • ¼ (1.25 ml) tsp salt
  • 1 cup (240 ml) icing sugar

Makes about 30 cookies

  1. Preheat oven to 325 F and line two baking sheets with parchment paper.
  2. In the bowl of a stand mixer, add butter, sugar, orange zest, cardamom and cinnamon. Beat with paddle attachment until pale and fluffy.
  3. Scrape down sides and add pecans. Beat until pecans are mixed in.
  4. In a separate bowl, sift together flour and salt. Add to stand mixture and beat until incorporated, scraping down the sides as needed.
  5. Using a tablespoon, take a scoop of dough and roll between your hands to form a ball and place on baking sheet.
  6. When your first baking sheet is full place in the refrigerator for 15 minutes. Repeat with second baking sheet.
  7. When ready, remove one baking sheet from the fridge and bake on the centre rack for about 15 to 20 minutes until light and golden. Repeat with second sheet.
  8. Allow cookies to slightly cool for about 5 to 7 minutes before rolling in icing sugar. Store in an air tight container.
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