Lakin/Thompson Recipes

Snowballs

"Mexican Wedding Cookies"
Ingredients

  1. 1 cup (115g) chopped pecans

  2. 1 cup (225g or 2 sticks) unsalted butter at room temperature

  3. 3/4 cup (85g) powdered sugar, sifted +

    (To roll the cookies) 1 1/4 cup powdered sugar

  4. 2 teaspoons vanilla extract

  5. 2 cups (280g) all-purpose flour

  6. 1/2 teaspoon kosher salt

Preparation
  1. Add softened butter and 3/4 cup powdered sugar and beat together on medium speed until the sugar is absorbed into the butter. Add the vanilla and beat for an additional 30 seconds .
  2. Mix in flour and salt on low speed until a dough has formed.
  3. Add the crushed nuts and mix on low speed.
  4. Roll into 1 inch balls and place on cookie sheet to chill for 1 hour.
  5. About 10 minutes before you're ready to bake, preheat the oven to 350°F.
  6. Place the 1 1/4 cups of powdered sugar for coating the cookies into a shallow bowl. Remove the chilled balls place on the baking sheet, spaced slightly apart.
  7. Bake for 17 to 19 minutes or until the cookies start to brown slightly on top and are golden brown on the bottoms. Let the cookies cool on the baking sheet for 10 minutes after baking.
  8. While the cookies are still warm, roll each cookie in the powdered sugar . Return the cookies to the cooling rack and let cool completely before serving.

Notes

Store at room temperature in an airtight container. They will keep well for at least a week.