Tuesday, December 13, 2016

ITALIAN SNOWBALL COOKIES

My mother-in-law gave me this recipe. I make them every Christmas. My husband, son, and daughter would be very disappointed if I didn't make them every year.


1 cup (250 ml) unsalted butter, room temperature
2 t (10 ml) vanilla extract
1 cup (250 ml) sifted confectioners’ sugar
2 ¼ cups (560 ml) all-purpose flour
¼ t (1 ml) salt
1 cup (250 ml) finely chopped pecans
Confectioners’ sugar for coating cookies

Preheat oven to 350 F (180 C) degrees.

In an electric mixer fitted with the paddle attachment, cream butter until fluffy. 
Add vanilla and sugar and beat to combine. 
Add flour and salt and continue to beat.
Mix in pecans with a spoon.
Form into small balls and place on two cookie sheets.

Bake for 15 minutes.

Let cool and roll in additional confectioners' sugar. You can also pour confectioners' sugar into a paper bag and gently toss cookies until well coated.

Store in an airtight container.

Makes 2 to 3 dozen



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