Christmas snowball cookies

INGREDIENTS

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SERVINGS 36 YIELD 3 to 4 dozen

  • ¾ cup finely chopped pecans
  • ½ cup powdered sugar
  • 1 tablespoon vanilla
  • 1 cup unsalted butter at room temp.
  • 2 ½ cups all purpose flour

1 cup powdered sugar (for rolling baked cookies in)

 

 

 

 

 

DIRECTIONS

  1. Cream together butter and powdered sugar until light and fluffy; stir in vanilla.
  2. Whisk together flour and salt; add gradually to butter mixture; stir in chopped nuts.
  3. Chill dough for 2 hours.
  4. Form dough into 1 1/4″ balls and place onto silpat, parchment-lined or ungreased baking sheets.
  5. Bake at 375°F for 10-12 minutes or just until the cookies start to turn light golden-brown; remove from oven and allow to cool slightly; while cookies are still warm (but NOT hot) remove them from baking sheets and roll, a few at a time, in powdered sugar until evenly coated; cool cookies completely on wire racks.
  6. Cookies may (optionally) be rolled in powdered sugar a second time once cooled to room temperature.
  7. NOTE: Forming dough into 1″ balls will increase yield to 48 cookies.

 

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