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Snowball Cookies Recipe

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This recipe for Snowball Cookies is from Reeves Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c flour
2 c finely chopped pecans (divided)
3/4 tsp salt
1 c unsalted butter, softened but still cool
1/3 c granulated sugar
1/1/2 tsp vanilla extract
1 1/2 c powdered sugar (for rolling cookies after baking)
Directions:
Directions:
Preheat oven to 325º. Line baking sheets with parchment paper. Mix the flour, 1 c pecans and salt in a medium bowl; set aside. Place the remaining chopped nuts in a food processor and process until they are the texture of coarse cornmeal. Stir into the flour mixture and set aside. Cream the butter and sugar together until light and fluffy, about 2 minutes. Beat in the vanilla. Add the flour mixture and beat on low speed until the dough just begins to come together, about 15 minutes. Scrape the sides of the bowl again and continue beating on low speed until the dough is cohesive. Roll a heaping tablespoon of dough into a ball and place on the prepared baking sheets. Bake until the tops are pale golden and the bottoms are just beginning to brown 17-19 minutes. Cool for 2 minutes, then transfer to a wire cooling rack and allow to cool, about 30 minutes. Place the powdered sugar in a large zip-lock bag. Working with 3-4 cookies at a time, place them in the bag of sugar and gently toss to coat them thoroughly. Gently shake off any excess. Allow the cookies to sit for at least an hour, or up to overnight and repeat the process.
Personal Notes:
Personal Notes:
These are technically cookies, but Bertha always made these for her cookie/candy platters at Christmas.

 

 

 

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