I am still waiting for a real snow in MN. Yes, we have had 2 snow days, but they only accumulating roughly 4 inches of snow. Where is all the snow?? I guess I will have to settle for these cookies that remind me of the snowballs, something I have yet to be able to make this winter.
This was actually the first time I have made these cookies. I have seen them on many cookie platters during the holiday season, but I have never tried them before. I am a very traditional cookie eater: sugar cookies and peanut butter blossoms. When brainstorming my 25 Days of Cookies list, I sought out the feedback of others. This cookie came up several times. Who knew people actually ate these? I for one never knew. I always thought these were the fruit cake of the cookie world; that they were made because they are part of the Christmas baking list, not because people actually eat them.
Guess I was wrong.
Making these cookies was a lot more involved than most of the cookies I have posted so far, but sort of fun at the same time.
Even though your cookies will be very white and beautiful when they are done, the dough is rather brown. The toasted pecans will also make your home smell amazing!
Your cookies will look almost exactly like they did when you put them in the oven. The shape will maintain pretty well. Make sure that they are still warm when you roll them in powdered sugar.
When the cookies come out you will want to let them sit for maybe 2 or 3 minutes, until they are cool enough to handle. Don’t wait too long however, the heat will help the sugar stick to the cookies.
I used a slotted spoon to roll the cookies in sugar to help coat evenly and to prevent fingerprints.Also to keep my fingers cleaner.
Once you coat the cookies once, you will need to immediately go back and coat the cookies again. The second coat will add that perfect white look to your cookies. Your first coat will have become slightly sticky, allowing the second coat to stick nicely.
To my surprise… these are actually really delicious! I will warn you, these are very dense, but the buttery, melt in your mouth, toasted pecan flavor is perfect.
recipe from Providence Food Examiner
yields 5 dozen cookies
- 1 cup butter, softened
- 1/2 cup powdered sugar
- 2 teaspoons vanilla
- 2 cups flour
- 1/4 teaspoon salt
- 1 cup toasted pecans, chopped very fine or ground in a food processor
- 1 cup powdered sugar for rolling
- Preheat oven to 350 degrees.
- Place whole or halved pecans on an ungreased sheet pan. Toast in a 350 degree oven for 10-12 minutes, stirring a few times until light brown and fragrant. Cool in refrigerator. Chop or grind in a food processor when cool.
- Using an electric mixer, beat butter on medium to high speed until fluffy. Add powdered sugar and beat again. Add vanilla and salt then beat again.
- Add flour and ground pecans to the mixing bowl 1/2 cup at a time and continue mixing with electric mixer. Mix only until dry ingredients are blended.
- Using a cookie scoop or tablespoon, measure cookie batter in 1 inch balls and place on cookie sheets.
- Bake for 14 minutes or until cookies are almost firm and the edges are lightly browned. Let cool just enough to handle.
- Measure 1 cup of powdered sugar into a large bowl. Sift the sugar if necessary to remove all lumps.
- Roll each cookie in the bowl of powdered sugar until completely coated. Place on a clean parchment covered cookie sheet.
- When all cookies are coated, start over again, and roll cookies in powdered sugar a second time. Shake off excess and place back cookies sheets.
- Let cool completely and layer between waxed or parchment paper before storing them in an airtight container.
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