SNOWBALL COOKIES        (MAKES 24)

INGREDIENTS:
1 CUP FLOUR
1 CUP FINELY CHOPPED PECANS
3 TABLESPOONS SUGAR
1 STICK UNSALTED BUTTER, ROOM TEMPERATURE
1 TEASPOON VANILLA
1/2 CUP CONFECTIONER'S SUGAR FOR DUSTING AT THE END

IN LARGE BOWL MIX TOGETHER:
THE FIRST 5 INGREDIENTS (ALL EXCEPT THE CONFECTIONER'S SUGAR) WITH YOUR HANDS TIL IT FORMS DOUGH.
COVER THE DOUGH BALL W/CLEAR WRAP AND REFRIGERATE FOR 30 MINS.
SEPARATE THE DOUGH INTO 24 NEARLY EQUAL PIECES AND ROLL IN YOUR PALMS TO FORM SMALL 1" BALLS.
PLACE ON PARCHMENT-COVERED BAKING SHEET AT LEAST AN INCH APART.  DO NOT FLATTEN.  SHOULD BE LITTLE BALLS.
BAKE IN PREHEATED 350* OVEN FOR 15 MINS.
THEY ARE FRAGILE.  COOL ON THE COOKIE SHEETS FOR 2-3 MINS.
LIFT GENTLY AND ROLL IN POWDERED SUGAR.
SET ASIDE ON PLATES TIL COOLED.  ROLL THEM A 2ND TIME IN THE SUGAR.
YOU CAN ADD TINY CHOC CHIPS IF YOU LIKE.  I NEVER HAVE.
BAKING NOTE:  I PLACE 12 BALLS ON A SMALL 9.5" BY 13.5" BAKING SHEET.
NOTE:  I CALL THEM PECAN SNOWBALLS IF I USE PECANS OR WALNUT SNOWBALLS IF I USE WALNUTS.
STORAGE TIP:  I PUT THEM IN QUART-SIZE FREEZER BAGS AND STORE ON THE COUNTER OR IN THE FRIDGE.


 

Last edited by quiltbea (12/16/2022 11:31 am)