Even though Christmas is over doesn't mean we should stop baking delicious treats. There hasn't been a snowflake in sight this year. That is until this morning! Such a pity that we didn't have a white Christmas. And it's such a laugh that just when Christmas ends the clouds decided to give in. That's why I wanted to pay tribute to the first snowflake of the year by baking snowball cookies!
Ingredients
- 1 cup butter, softened
- 2/3 cup powdered sugar
- 1/4 tsp salt
- 2 tsp vanilla extract
- 3 Tbsp cornstarch
- 2 cups all-purpose flour
- 1/2 cup finely chopped Pecans
- 1 1/2 - 2 cups powdered sugar, for coating
Directions
Preheat
oven to 350 degrees. In the bowl of an electric stand mixer fitted with
the paddle attachment, mix butter on medium speed until creamy, about
20 seconds. Blend in 2/3 cup powdered sugar and salt. Mix in vanilla.
Sprinkle cornstarch over mixture (just so it doesn't blend into one
area) then with mixer set on low speed slowly add in flour and mix just
until combine. Stir in Pecans. Scoop dough out 1 Tbsp at a time and roll
into a ball, then place balls on Silpat or parchment paper lined baking
sheets and bake in preheated oven for 16 - 18 minutes, until bottom
edges are lightly golden (these are a cookie that I think are best when
they aren't moist in the center so I'd say don't under bake them. These
actually are a cookie that are meant to be dry. Dry but a melt in your
mouth kind of dry). Remove from oven and allow to cool several minutes
then while cookies are still warm, pour 2 cups powdered sugar into a
bowl and roll cookies in powdered sugar. Transfer to a wire rack to cool
then once cookies are cool, roll in powdered sugar once more, this time
to generously coat (I pressed it into the powdered sugar to give it a
thick coating. Store cookies in an airtight container. ENJOY!
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