These are Husband's favorite Christmas cookie, by far. He loves these cookies, so I diligently make them every year. I'm not a huge fan, personally, but on the bright side, they keep well, so they're great for passing out to friends and family. It's a super buttery, melt-in-your-mouth kind of cookie, which I've also seen called Mexican Wedding Cakes or Melting Moments. This recipe comes from my mom's friend Betty, and it's better than any other snowballs I've had by a mile.4 sticks soft butter
1 cup confectioners' sugar
1/2 cup cornstarch
1 tsp vanilla extract
3 cups all-purpose flour
1 cup chopped pecans
1. Cream butter and sugar with mixer or in stand mixer until light and fluffy. Add cornstarch and vanilla then flour. Beat at high speed until very fluffy, about 5 minutes. Stir in nuts with spatula or wooden spoon.
2. Drop by spoonfuls. Bake at 325 degrees for 20 minutes until edges just start to brown. Sprinkle confectioners' sugar on top. Move cookies to cooling rack, and once completely cool, dunk cookies in confectioners' sugar before storing. Or, roll into balls, refrigerate for at least 10 minutes to firm up, toss balls in a bag of confectioners' sugar.
2 comments:
I'll have to try this recipe out! This isn't my favorite type of cookie (where's the chocolate?!) but I brought some home from a recent cookie exchange and my husband loved them.
oh yummy!! peacans...
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