Tuesday, January 22, 2013

Snowball Pecan Cookies {Mexican Wedding Cookies}

I think this is it!  The last Christmas recipe.  Well, there may be a few more, but they are recipes that are appropriate year-round so they don't really count, right? 

I love Mexican wedding cookies.  Or Russian teacakes.  Or whatever their Italian name is.  The point is that they're crumbly, and sweet, and nutty, and I always figured they were hard to make. 

Turns out they're super simple and are so much better homemade.  These are easily the best Snowballs/Mexican wedding cookies/Russian teacakes/Italian wedding cookies I've ever had.

(If these cookies had a personality it's pretty obvious they would be Schitzophrenic.)

My only complain is fingerprints get left in their pretty white powder pretty easily.  I solve this problem by eating all the ones with unsightly prints.

Snowball Pecan Cookies
Recipe adapted from Allrecipes 
Makes 2.5 dozen
-1/2 cup butter
-1/4 cup powdered sugar
-1/2 tsp vanilla*
-1 cup flour plus 2 Tbsp (5.25 oz total)
-1/2 cup chopped pecans  (Grind your pecans in a food processor until as small as possible.  Try to keep them from turning into butter though.)
-1/8 tsp salt

-1/4 cup powdered sugar, for decoration, put into a ziploc bag

Cream the butter, 1/4 cup powdered sugar, and vanilla with an electric mixer. Mix in the flour, chopped pecans, and salt.

Use a cookie scoop to measure dough into scant 1 Tbsp sized balls. Bake on an ungreased cookie sheet at 350 degrees for 14-15 minutes. DO NOT OVERBAKE!  They shouldn't be golden.

Allow to cool a few minutes.  While still warm, roll 3 at a time in bag of powdered sugar, then place on a wire rack to cool.

Once cool, roll again in powdered sugar.

*I've read you can use pure maple extract instead of vanilla for an alternate version.  I'm not sure if these would perhaps be Canadian wedding cookies?  At any rate, I think they sound delicious.
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