Mexican Wedding Cake Cookies / Snowball Cookies



This is my husband's favorite cookie.  Many variations of this recipe exist, however, I prefer this one.  The cookies are baked at a very low heat and that keeps the cookie delicate.

It is important not to overcook these cookies.  The cookies are done when the bottoms are just slightly lightly browned. 

Makes approx. 2 dozen cookies.  This recipe can be doubled.
If need be, these cookies can be made ahead of time and frozen. 

Ingredients:
1 cup salted butter (softened at room temperature).
1/2 cup powdered sugar, plus more for coating cookies once they come out of the oven
1 teaspoon of vanilla extract
1 3/4 cups flour
1 cup pecans, crushed into fine pieces*

Directions:
(1) Preheat the oven to 275 degrees.
(2) Cream the butter, sugar and vanilla with a mixer.
(3) Gradually add in the flour.
(4) Mix in the crushed pecans with a spoon.
(5) Roll cookies into small balls (approx. 3/4 inch) and place onto ungreased cookie sheets.
(6) Bake for 20 minutes or just until the bottoms are lightly browned. When cool enough to handle but still warm, gently roll in a bowl of additional powdered' sugar.**

Tips:
*I crush my pecans by placing them in a large Ziplock bag and hitting them with a wooden mallet or the back of a pan.
** The hotter the cookies are when you roll them in the sugar, the more sugar will stick to them and the sweeter they will be.  I like to let them cool for about 5 minutes after taking them out of the oven so they just get a light dusting.  It is whatever you prefer.

Lets talk about cooking!

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Copyright 2012 christineiscooking.com This is an original recipe. You may repost this recipe and its directions only if it is accompanied by a link back to the original recipe on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

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Post a Comment

I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine

Mexican Wedding Cake Cookies / Snowball Cookies



This is my husband's favorite cookie.  Many variations of this recipe exist, however, I prefer this one.  The cookies are baked at a very low heat and that keeps the cookie delicate.

It is important not to overcook these cookies.  The cookies are done when the bottoms are just slightly lightly browned. 

Makes approx. 2 dozen cookies.  This recipe can be doubled.
If need be, these cookies can be made ahead of time and frozen. 

Ingredients:
1 cup salted butter (softened at room temperature).
1/2 cup powdered sugar, plus more for coating cookies once they come out of the oven
1 teaspoon of vanilla extract
1 3/4 cups flour
1 cup pecans, crushed into fine pieces*

Directions:
(1) Preheat the oven to 275 degrees.
(2) Cream the butter, sugar and vanilla with a mixer.
(3) Gradually add in the flour.
(4) Mix in the crushed pecans with a spoon.
(5) Roll cookies into small balls (approx. 3/4 inch) and place onto ungreased cookie sheets.
(6) Bake for 20 minutes or just until the bottoms are lightly browned. When cool enough to handle but still warm, gently roll in a bowl of additional powdered' sugar.**

Tips:
*I crush my pecans by placing them in a large Ziplock bag and hitting them with a wooden mallet or the back of a pan.
** The hotter the cookies are when you roll them in the sugar, the more sugar will stick to them and the sweeter they will be.  I like to let them cool for about 5 minutes after taking them out of the oven so they just get a light dusting.  It is whatever you prefer.

Lets talk about cooking!

"LIKE" our FACEBOOK page to get new recipes and additional tips at
http://www.facebook.com/christineiscooking

Follow me on PINTEREST http://pinterest.com/christinecooks/

Copyright 2012 christineiscooking.com This is an original recipe. You may repost this recipe and its directions only if it is accompanied by a link back to the original recipe on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

No comments:

Post a Comment

I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine