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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Snowball Cookies Recipe

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This recipe for Snowball Cookies is from Ureña Family Recipes, 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 1/4 cups Pecans ( about 1 1/3 cup finely chopped/ground )
1 cup ( 2 sticks ) butter, softened
1/2 cup powdered confectioners’ sugar
1/3 cup granulated sugar (or substitute half with healthier sweetener)
1/2 teaspoon salt
2 1/2 teaspoons vanilla extract
2 1/4 cups all-purpose flour (or substitute half with finely chopped almond flour)
1 1/2 cups powdered confectioners’ sugar, to dust
Directions:
Directions:
Beat butter, 1/2 cup powdered sugar, and 1/3 cup granulated sugar until light and fluffy; about 5 minutes.
Beat in salt, and vanilla extract.
Slowly beat in flour, 1/2 cup at a time until incorporated.
Slowly beat in chopped pecans and mix just until incorporated.
Refrigerate dough 30 minutes to 1 hour. This will make the dough easier to work with.
Preheat oven to 350 degrees F. Line a large baking sheet with a silicone baking mat.
Scoop out dough and form around a hershey kiss in the center.
Roll dough between hands to create a ball. Place on baking sheet spaced about 1 inch apart.
Bake in oven 15-18 minutes. Allow cookies to cool for 5 minutes.
In a large bowl, add 1 1/2 cups powdered confectioners’ sugar.
Coat each ball with powdered sugar. Transfer to cooling rack. Repeat step after completely cooled.

 

 

 

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