November 17, 2016

Orange-Cranberry Snowballs

Recipe: Kristen Eppich

Leave butter to soften on counter overnight to get it to the ideal texture for this batter.


  • 2 cups all-purpose flour
  • 1 tsp salt
  • 1 cup unsalted butter, softened
  • 2 cups icing sugar, divided
  • 1 1⁄2 tbsp grated orange rind
  • 1 tsp vanilla extract
  • 1⁄2 cup dried cranberries, chopped
  • 1⁄3 cup shelled, toasted pistachios, chopped


Yield: Makes 24

Make And Chill Dough 

  1. Mix flour with salt in medium bowl. Set aside.
  2. Cream butter with 1 cup icing sugar and orange rind in large bowl until light and fluffy. Stir in vanilla. Add flour mixture and stir until combined. Stir in cranberries and pistachios.
  3. Form dough into ball. Press dough into disc and cover with plastic wrap. Refrigerate until firm, 1 hour or overnight.

Bake And Finish Cookies 

  1. Preheat oven to 325°F.
  2. Roll dough into 11⁄2″-diam. balls. Place on large ungreased baking sheet 1″ apart. Bake 18 to 20 minutes or until bottoms are golden. Remove from oven and transfer to wire rack to cool completely.
  3. Roll balls in remaining icing sugar to coat.

Stacey Brandford


House & Home December 2015


Food styling, David Grenier; Prop styling, Sasha Seymour