Pepita Snowballs

Pepita Snowballs
Yield: dozen cookies Prep 20 mins Bake for 10 minutes, then 15 minutes per batch


  • 1 cup pepitas (shelled pumpkin seeds)
  • 2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground cardamom (optional)
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 3/4 cups confectioners' sugar
  • 1 1/2 teaspoons vanilla extract

Make It

1. Heat oven to 350 degrees . Spread pepitas onto a baking sheet. Bake at 350 degrees for 10 minutes, until toasted.

2. Combine 1 cup of the flour and the toasted pepitas in a food processor; pulse until pepitas are finely ground. Transfer to a bowl and whisk in remaining 1 cup flour, the salt and cardamom, if using.

3. In a large bowl, beat butter, 3/4 cup of the confectioners' sugar and the vanilla on high speed until light and fluffy, 2 minutes. Reduce speed to low; slowly add flour-nut mixture, beating just until combined.

4. Shape dough into 1-inch balls between your palms and place 1 inch apart on baking sheets. Bake at 350 degrees for 15 minutes or until bottoms just begin to brown. Transfer cookies to racks and let cool slightly, about 4 minutes.

5. Place remaining 1 cup confectioners' sugar in a bowl. Working with 4 cookies at a time, roll in sugar, coating well. Transfer to a rack, let cool completely and roll again in sugar.

Nutrition Facts

Amount Per Serving: cal. (kcal): 105, Fat, total (g): 7, chol. (mg): 11, sat. fat (g): 3, carb. (g): 10, fiber (g): , pro. (g): 2, sodium (mg): 43, Percent Daily Values are based on a 2,000 calorie diet.