There are some desserts we just can't go through the holiday season without encountering or, okay, sampling. And snowball cookies -- aka the perfect, round butter cookie rolled in powdered sugar -- are undoubtedly one of those staples! Unfortunately, they tend to run the risk of getting too dry. Ideally, snowball cookies practically fall apart in your hand and melt in your mouth.
Thankfully, this easy recipe can deliver a delicious, perfectly moist batch!
Check it out ...
Snowball Cookies (aka Mexican Wedding Cookies) from Epicurious.com via Bon Appetit
Yield: 4 dozen
- 1 cup (2 sticks) butter, room temperature
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 1 cup pecans, toasted, coarsely ground
- 1/8 teaspoon ground cinnamon
Using electric mixer, beat butter in large bowl until light and fluffy. Add 1/2 cup powdered sugar and vanilla; beat until well blended. Beat in flour, then pecans. Divide dough in half; form each half into ball. Wrap separately in plastic; chill until cold, about 30 minutes.
Preheat oven to 350°F. Whisk remaining 1 1/2 cups powdered sugar and cinnamon in pie dish to blend. Set cinnamon sugar aside.
Working with half of chilled dough, roll dough by 2 teaspoonfuls between palms into balls. Arrange balls on heavy large baking sheet, spacing 1/2 inch apart. Bake cookies until golden brown on bottom and just pale golden on top, about 18 minutes. Cool cookies 5 minutes on baking sheet. Gently toss warm cookies in cinnamon sugar to coat completely. Transfer coated cookies to rack and cool completely. Repeat procedure with remaining half of dough. (Cookies can be prepared 2 days ahead. Store airtight at room temperature; reserve remaining cinnamon sugar.)
Sift remaining cinnamon sugar over cookies and serve.
Image via Rupp Tina/the food passionates/Corbis