The snowball/tea/wedding cake/cookie doesn't seem to get the attention it deserves. They are such a classic and maybe it's their old fashioned notion that has pushed them out of the spotlight and to the back burner. These cookies should most definitely not be forgotten and go unnoticed. They are a simple cookie but they have much to offer. Textural wise they are similar to a shortbread cookie but with more dissolve to them (thanks to the cornstarch I added in this recipe I created). Their shortbread portion isn't overly sweet which pairs nicely with the generous coating of powdered sugar they are given after baking. You wont find an overabundance of nuts in this recipe just because I don't like that many nuts in my cookies, but if you do of course you could add in more if you'd like. These cookies are one of my favorites. Easy and simple but delightfully delicious. I love how they also remind me of my Grandma who has passed away because she always made these kind of cookies. She was such a fun and amazing lady. Enjoy!
Snowball Cookies
Yields 2 1/2 dozen
Ingredients:
1 cup salted butter, softened
2/3 cup powdered sugar
1/4 tsp salt
2 tsp vanilla extract
3 Tbsp cornstarch
2 cups all-purpose flour
1/2 cup finely chopped Pecans (I just used Pecan cookie chips so I didn't have to do any chopping, just poured them in right from the bag).
2 cups powdered sugar, for coating
Directions:
Preheat oven to 350 degrees. In the bowl of an electric stand mixer fitted with the paddle attachment, mix butter on medium speed until creamy, about 20 seconds. Blend in 2/3 cup powdered sugar and salt. Mix in vanilla. Sprinkle cornstarch over mixture (just so it doesn't blend into one area) then with mixer set on low speed slowly add in flour and mix just until combine. Stir in Pecans. Scoop dough out 1 Tbsp at a time and roll into a ball, then place balls on Silpat or parchment paper lined baking sheets and bake in preheated oven for 16 - 18 minutes, until bottom edges are lightly golden (these are a cookie that I think are best when they aren't moist in the center so I'd say don't under bake them. These actually are a cookie that are meant to be dry. Dry but a melt in your mouth kind of dry). Remove from oven and allow to cool several minutes then while cookies are still warm, pour 2 cups powdered sugar into a bowl and roll cookies in powdered sugar. Transfer to a wire rack to cool then once cookies are cool, roll in powdered sugar once more, this time to generously coat (I pressed it into the powdered sugar to give it a thick coating. Store cookies in an airtight container.
Recipe Source: Cooking Classy
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