Snowball Cookies
To have the very best flavor, you need to toast the pecans ahead of time, and then when they are cool, chop finely, almost to a meal. You can do this by pulsing the nuts in a food processor.
Servings: 3 1/2 dozen cookies
Ingredients
- 1 cup softened butter
- 1 & 1/2 cups confectioners [10X] sugar
- 1 egg
- 1 teaspoon vanilla
- 2 & 1/2 cups all purpose flour
- 1 & 1/4 teaspoon baking powder
- 1 teaspoon salt
- 1 cup of toasted finely chopped pecans
- An additional couple cups 10X sugar for rolling
Instructions
- Preheat the oven 350º, and line heavy baking sheets with parchment paper.
- It is important that the butter be soft enough to cream well, so take it out ahead of time so that it can get to room temperature.
- In bowl of stand mixer, or other large bowl if using a hand mixer. beat butter a minute or so.
- Ad sugar and beat together until very fluffy - a couple of minutes.
- Beat in egg and vanilla.
- In a smaller bowl, whisk together the flour, baking powder and salt.
- Add dry ingredients, and the ground nuts, and continue beating until thoroughly incorporated.
- Roll into balls the size of a large marble - just under and inch diameter, and place on the prepared baking sheet, leaving 1 & 1/2 inches space on all sides.
- Bake for 12 minutes or so, until firm to the touch and lightly browned.
- Place the 10X sugar in a small bowl.
- As you remove the cookies from the baking sheet, toss them in the powdered sugar to get all sides evenly coated. Cool on a rack for several hours and then roll in the powdered sugar a second time.
- Store tightly covered - will keep for a week at room temperature