Snowball Cookies

A cookie by any other name is still. . .delicious.  These simple little, sugar covered gems are commonly called Mexican Wedding Cookies, but in my family we know them as Snowballs.  The cookies are crisp and light and just sweet enough.  Although often overused, the phrase "melt-in-your-mouth" describes the texture of these cookies perfectly. 

The ingredient list is very simple; butter, powdered sugar, flour, good-quality vanilla and pecans are all that go into these cookies.  I was excited to finally get to use my homemade vanilla extract that I started a few months back, as it had aged long enough to develop a nice, smooth vanilla flavor.  Using good quality butter and vanilla is especially important due to the simplicity of the flavors that make these cookies so unique.  I like using pecans, but they are equally good with chopped almonds or walnuts.  

Snowball Cookies (makes 2 1/2 dozen cookies)

In a mixing bowl, beat together:

• 1 cup butter, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

Stir into the butter mixture:

• 2 1/4 cups unbleached flour
• 1/4 teaspoon salt

Add in:

• 1 cup chopped pecans

The dough will be very stiff.  Form the dough into a ball and wrap it in plastic wrap.  Chill the dough for 45 minutes. 

Preheat oven to 400°.  Line a baking sheet with parchment paper. 

Roll the chilled dough into 1-inch balls.  Place the balls on the baking sheet an inch or so apart.  Bake for 8-10 minutes, just until the dough is set, but before the cookies start to brown.  When the cookies are cool enough to handle, roll them in:

• powdered sugar

Let the cookies cool completely and then roll in powdered sugar a second time. 

Comments

[Kitchen Butterfly]

Yay...this is cookie week for most...I get to have cookie day tomorrow! Pecans....oh, you have me. Making these...so making these.