Our take on a buttery holiday treat
12 Days of Cookies: Cashew Butter Balls
This month, Tasting Table is sweet on holiday cookies. This is the fourth in our 12-part series, the 12 Days of Cookies:
Quite possibly the international spies of the holiday-cookie community, these sugar-coated spheres go by many names. Whether you call them Russian tea cookies, Mexican wedding cakes, butter balls or polverones, these under-the-radar delights should be a holiday fixture as far as we're concerned. We developed ours in Tasting Table's Test Kitchen using toasted and finely ground cashews and a pinch of nutmeg. The cookies are then rolled twice in confectioners' sugar. Think of them as Tasting Table's spin on a deserving classic.
Check out all of Tasting Table's 12 Days of Cookies' recipes by clicking here.
Cashew Butter Balls
Yield: 30 to 40 cookies
1¼ cups raw cashews
1¾ cups all-purpose flour
Pinch ground nutmeg
¼ teaspoon salt
2 sticks unsalted butter
⅓ cup granulated sugar
1½ cups confectioners' sugar