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Nations React to Reported $1 Billion Fee for Trump’s Peace Board

  President Trump said the Peace Board 'will embark on a new approach to resolving global conflict'. Reports surrounding President Donald Trump’s proposed Board of Peace have ignited global debate after claims surfaced that countries may be asked to contribute $1 billion to secure or maintain permanent membership. The board, envisioned as a body overseeing governance and reconstruction efforts in Gaza, would reportedly be chaired by Trump himself, who would hold authority over which nations are admitted. A draft charter circulating among diplomats outlines three‑year membership terms, renewable only with the chairman’s approval. It also suggests that nations contributing $1 billion within the first year could bypass term limits and secure a permanent seat. The White House has pushed back on the reports, calling them misleading and insisting that no mandatory membership fee exists. Officials acknowledged that major financial contributors could receive greater influence but ...
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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

  1. 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.

  2. Preheat the oven

    • Set oven to 350°F.
    • Make sure the rack is in the center position.

  3. Prepare your pans

    • Use unlined baking sheets (or line with parchment if you prefer).
    • No need to grease; there’s plenty of butter in the dough.

  4. Prepare the nuts

    • Finely chop the pecans/walnuts with a knife or pulse in a food processor.
    • You want small bits, not a powder or paste.

2. Make the dough

  1. Cream the butter and sugar

    • In a large bowl, add:
      • 1 cup softened unsalted butter
      • ½ cup confectioners’ sugar
    • Beat with a hand mixer or stand mixer on medium until smooth, creamy, and slightly lighter in color, about 1–2 minutes.
    • Scrape the bowl as needed.

  2. Add the vanilla

    • Beat in 1 teaspoon vanilla extract until combined.

  3. Whisk dry ingredients in a separate bowl

    • In another bowl, whisk together:
      • 2¼ cups all‑purpose flour
      • ¼ teaspoon salt

  4. Combine wet and dry

    • Add the flour mixture to the butter mixture in 2–3 additions, mixing on low after each addition.
    • Mix just until the flour disappears; the dough will be thick and a bit crumbly but should hold together when pressed.

  5. Add the nuts

    • Add ¾ cup finely chopped pecans or walnuts.
    • Mix on low or stir with a spatula until evenly distributed.

3. Shape the cookies

  1. Portion the dough

    • Scoop out small portions (about 1 tablespoon each).
    • Roll each portion gently between your palms into a smooth ball.

  2. Arrange on the baking sheet

    • Place balls on the baking sheet about 1½ inches apart.
    • They don’t spread much, so you can fit quite a few on one tray.

4. Bake

  1. Bake the cookies

    • Place the tray in the center of the oven.
    • Bake at 350°F for about 15 minutes, or until:
      • The tops look set and dry.
      • The bottoms are pale golden, not brown.
    • The tops should stay mostly pale.

  2. Cool briefly

    • Let the cookies cool on the baking sheet for about 5 minutes.
    • They should be warm but not too fragile when you move them.

5. Coat in powdered sugar (the “snowball” part)

  1. Prepare the sugar coating

    • Put 1–2 cups confectioners’ sugar into a shallow bowl.

  2. First coating (while warm)

    • Carefully roll each warm cookie in the sugar until fully coated.
    • Place coated cookies on a wire rack to cool completely.

  3. Second coating (after cooling)

    • Once completely cool, roll the cookies again in confectioners’ sugar.
    • This second coat gives that thick, snowy look and perfect sweetness.

6. Store and serve

  1. Cool completely before storing

    • Make sure there’s no warmth left; otherwise they can get sticky.

  2. Store

    • Keep in an airtight container at room temperature.
    • They usually stay good for about a week, and the flavor often improves after a day.

  3. Serve

    • Pile them on a plate or in a tin so they look like little snowballs.
    • Dust with a tiny bit more powdered sugar right before serving if you like.
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