Lakin/Thompson Recipes

Snowballs
"Mexican Wedding Cookies"
- Ingredients
-
- 1 cup unsalted butter (softened and cut into 5 pieces)
- 1 1/4 + 1/2 cups powdered sugar
- 1/4 tsp salt
- 2 tsp vanilla extract
- 1 3/4 cups all purpose flour
- 1 cup pecans
- Preparation
-
- Preheat oven to 350 degrees
- Cream butter, 1/2 cup powdered sugar and salt until well combined.
- Mix in vanilla extract
- Blend in flour. It will seem dry and sandy at first but keep mixing and it will come together.
- Mix in pecans.
- Scoop dough out, 1 even tablespoon at a time and shape into balls. Transfer to baking sheet (keep remaining dough balls chilled until ready to bake unless you have a double oven).
- Bake in preheated oven until nearly set, about 13 - 14 minutes.
- Let cool on baking sheet until cool enough to handle, about 5 - 8 minutes.
- Pour remaining 1 1/4 cups (150g) powdered sugar into a small mixing bowl, roll warm cookies one at a time through sugar to coat with a light layer (this layer will seem to melt and get sticky).
- Transfer to cooling rack and let cool completely then roll in powdered sugar once more to cover. Store in an airtight container.
Notes
"Holiday Favorite"