Southern Pecan Snowballs
Many cultures have a take on a simple sugar cookie dredged in powdered sugar. This recipe is based on a Mexican Wedding Cake recipe and uses fresh southern pecans harvested just before the holidays. You can use a nut grinder or a food processor to grind the pecans. Its okay to have small pieces in the dough.
Ingredients:
6 ounces unsalted butter at room temperature
1/4 cup granulated sugar
8 ounces ground pecans
2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon sea salt
2 tablespoons heavy cream
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups powder sugar
Method:
Cream the butter and sugar in mixer using paddle
Add ground pecans and mix until well blended
Add flour, baking soda and salt alternately with heavy cream, and both extracts
Mix just until dough holds together
Refrigerate dough for half an hour
Pre-heat oven to 325 degrees (300 degrees if using convection)
Roll dough into balls about the size of a large marble
Place balls on sheet trays (no need to line or spray)
Bake for 12 to 14 minutes, or until cookies begin to crack and color lightly
Cool cookies on pan until luke warm
Place powdered sugar in bowl
Gently dredge cookies in powdered sugar
Cool cookies in fridge or freezer until firm
When ready to serve, dredge cookies on more time in powdered sugar
No comments:
Post a Comment