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Snowball Cookies

Buttery, nutty, and blanketed with powdered sugar, these nostalgic snowball cookies make a festive addition to any cookie tray. Here’s a clear, calm, truly step‑by‑step guide so you can just follow along and bake. Recipe overview Snowball Cookies  Yield: About 36 cookies Oven temperature: 350°F Pan: Unlined baking sheet (you can use parchment if you like, but not necessary) Ingredients: 1 cup unsalted butter, softened (2 sticks) ½ cup confectioners’ (powdered) sugar, plus more for coating 1 teaspoon vanilla extract 2¼ cups all‑purpose flour ¼ teaspoon salt ¾ cup finely chopped pecans (or walnuts) Instructions: 1. Get ready Soften the butter Take the butter out of the fridge about 1 hour before baking. It should be soft enough to press a finger in easily, but not melted or greasy. Preheat the oven Set oven to 350°F . Make sure the rack is in the center position. Prepare your pans Use unlined baking sheets (or line with parchment if you prefer). No need to...
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Sheet Pan Lemon Garlic Salmon and Asparagus




Ingredients:

  • 1 pound salmon fillet
  • 1 pound asparagus, trimmed
  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • Salt and pepper to taste

Instructions:

  1. Preheat the oven to 400°F.
  2. Line a baking sheet with parchment paper.
  3. Place the salmon fillet in the center of the baking sheet.
  4. Arrange the asparagus around the salmon.
  5. In a small bowl, whisk together the olive oil, garlic, lemon juice, lemon zest, salt, and pepper.
  6. Drizzle the mixture over the salmon and asparagus.
  7. Bake for 12-15 minutes, or until the salmon is cooked through and the asparagus is tender.
  8. Serve hot and enjoy!

I hope you find this recipe helpful. Bon appétit! 

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