
Einkorn Snowball Cookies With Walnuts

- 1-1/2 cups jovial All-Purpose Einkorn Flour
- 1 cup walnuts (finely chopped)
- 1/4 tsp. ground nutmeg
- 1/8 tsp. salt
- 2 Tbsp. coconut oil (room temperature)
- 6 Tbsp. butter (room temperature)
- 1/4 cup sugar
- 1 large egg
- 1/2 cup powdered sugar (for dusting)
- Preheat oven to 325 degrees F and line baking sheet with parchment paper or silicone mat.
- In medium bowl, combine flour, walnuts salt and nutmeg.
- In stand mixer, cream butter with coconut oil and sugar for 2 minutes using the paddle attachment. Stop occasionally to scrape down sides.
- Add egg and beat one minute until creamy.
- Add flour mixture to butter mixture and beat on low to combine. Cover with plastic wrap and refrigerate 20 minutes.
- Once chilled, roll heaping Tbsp. dough into 1-inch ball. Place balls 1-1/2 inches apart on baking sheet.
- Bake 30 minutes until lightly golden brown on bottom.
- Let cookies cool on baking sheet 15 minutes, then transfer to cooling rack too cool completely before dusting.
- To dust cookies, add powdered sugar to large bowl and drop cookies in sugar to coat. Turn them over with a spoon to cover both sides.
- Store in airtight container up to 5 days.