Snowballs are delicate melt-in-your-mouth cookies. The buttery shortbread, crunchy pecans, and powdered sugar coating all come together to make a perfect snowy sweet treat. They are also the ideal size to fill in any gaps if you are putting together a Christmas cookie plate.
Happy Baking!
Ingredients:
½ cup confectioners sugar
¼ teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
½ cup chopped pecans
Additional confectioners sugar for rolling cookies in
Directions:
In a large bowl, combine ½ cup sugar salt, and butter; mix until combined
Add vanilla
Gradually stir in flour
Mix in nuts
Cover and chill until firm
When you are ready to bake:
Preheat the oven to 400 degrees
Form dough into 1-inch balls
Place 1 inch apart on an ungreased cookie sheet
Bake for 8-10 minutes or until set - do not let brown**
Roll in additional confectioners sugar immediately after removing from the over; the cookie will be hot so use a spoon to roll the dough around
Cool on wire rack
Roll in confectioners sugar one more time
Store in an airtight container
Tips and tricks for this cookie:
These should be a one or two-bite cookie so a melon baller is the perfect sized spoon to scoop the dough
Be careful not to overbake; the cookies should not brown, they should still be pale coming out of the oven. You are just baking them long enough to bake the flour.
Yield: About 3 dozen cookies
Total cookie count for the season: 283
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