These little balls of nutty goodness will melt in your mouth.
I thought it was appropriate to picture them in a snow setting.
I usually roll these cookies in powdered sugar but since they are
off to some far away places, I dipped them in a thin white icing.
My friend Ruthann gets the credit for this idea.
While I love the powdered sugar concept for Snowballs, this method
seals the cookie for transport and is less sticky to eat.
To give the non-powdered Snowballs a winter look,
I did a scribble with green melting wafers.
1 cup butter
½ powdered sugar
1 tsp. vanilla
1 3/4 cups all-purpose flour
¼ tsp. salt
1 cup finely chopped pecans
Cream butter, sugar and vanilla together until fluffy. Mix in flour,
salt and nuts until dough holds together.
Shape dough into 1-inch balls; place on ungreased baking sheet.
Bake in preheated 350° oven for 10 to 12 minutes or
until set but not brown.
While warm, roll in powdered sugar.
Cool; roll in powdered sugar again.
OR alternately, dip warm cookies in thin white icing.
Icing: Measure 2 cups powdered sugar into bowl; moisten
with milk to spreading consistency, about 2 tablespoons.