Melting Walnut Snowballs

I’ve baked countless variations on butter-nut balls, from the Mexican wedding version with pecans to Russian tea cakes with almonds. These are, hands down, the best. It may seem counterintuitive, but even though I use less butter, the olive oil that replaces it brings a complex richness. (I prefer a Spanish Arbequina for its fruity notes.) Rye and whole wheat pastry flour give these cookies a toasty depth and melt-in-your-mouth crumble.

makes about 6 dozen

no eggs

1. Position a rack in the center of the oven and preheat to 325°F. Line two half sheet pans with parchment paper.

2. Whisk both flours and the salt in a medium bowl. Beat the butter, oil, granulated sugar, and vanilla in a large bowl with an electric mixer on medium speed until creamy. Scrape the bowl. Turn the mixer speed to low and gradually add the dry ingredients, beating until the streaks of flour disappear. Beat in the walnuts until evenly dispersed.

3. Using a 1½-teaspoon (1¼-inch) cookie scoop or a teaspoon measure, drop the dough by rounded teaspoons onto one of the prepared pans, spacing them 1 inch apart. If you don’t have a cookie scoop, roll the drops into spheres with your hands.

4. Bake the cookies until the bottoms are browned, about 15 minutes. While the first batch bakes, drop the remaining dough onto the second pan. Bake after the first pan comes out, chilling first if the balls are too soft.

5. Meanwhile, put the confectioners’ sugar in a shallow bowl. With a spatula, immediately transfer 5 hot cookies at a time to the confectioners’ sugar and gently turn to coat. Transfer to a wire rack and cool completely. Repeat with the remaining cookies.

6. Dust the cookies again with confectioners’ sugar before serving.

MAKE AHEAD

The cookies will keep at room temperature for up to 1 week or in the freezer for up to 2 months. Dust again with confectioners’ sugar before serving.