Our take on a buttery holiday treat
We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.
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
Cook Time: 35 minutes
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