Snowball Cookies

December 12, 2013

Snowball Cookies

It seems rather appropriate to post snowball cookies this week. We had out first snow of the season on Monday. Granted it was only a dusting. But that counts—especially because we don’t see a whole lot of snow up here.

Also, this whole Celsius business keeps faking me out. I expect 2 degrees to be insanely cold—not above freezing. I’m too American.

I’ve been weirdly thinking about Snowball Cookies for a while now. My mom occasionally made them and I always gobbled them up. There’s something enchantingly wonderful about a cookie dipped in powdered sugar.

This batch has a little kick in it in the form of good old-fashioned bourbon. Now, you must be thinking that there is no way to go wrong with this recipe. Yes, you are correct in that assumption.

These are the best.


Snowball Cookies

1 cup unsalted butter, room temperature
2 tablespoons honey
1 teaspoon bourbon
2 1/4 cups sifted AP flour
3/4 cup chopped pecans
1/2 cup sifted powdered sugar
1/4 teaspoon salt

Using your mixer, cream together the butter and honey. You want it fluffy. Add bourbon and mix to combine. Separately, whisk together the flour, pecans, sugar and salt. Add the flour mixture to the butter mixture and beat to combine.

Wrap the dough in plastic wrap and refrigerate for a few hours.

Roll the dough into balls—about two teaspoons. Arrange the balls on a baking pan lined with a Silpat. Bake at 350 degrees for about 12 to 13 minutes. Transfer to wire racks. Let cool completely and roll in powdered sugar to coat.

Recipe: Martha Stewart

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