Saturday, December 19, 2015

Recipe #102: Butternut Snowballs

Who doesn't like these cookies?  Well, I guess those who don't like nuts. This recipe came from a cookbook my mom had back in the early 60's, and I have made these cookies a zillion times.  The only expense is the pecans, as the recipe takes two cups, and not two cups of halves, but two cups after pulverizing them.  You can make the dough, flatten it on a piece of plastic, secure in a freezer Ziploc and throw in the freezer.  And, if you bake them and keep them in a container, they will keep at least a week.  They are a delicate cookie, and were a favorite of my late husband.   Now, let's bake...

2 sticks butter                                                      2 cups flour
1/2 cup sugar                                                       1/2 tsp salt
2 cups finely chopped pecans                           2 tsp vanilla
powdered sugar

Cream butter, sugar and vanilla until fluffy.  Sift flour with the salt and add to the creamed mixture, blending thoroughly.  Add pecans and mix well.  For better results, place dough on a sheet of plastic wrap, shape into a square and refrigerate a few hours.  Shape into 1" balls and place on a baking sheet lined with parchment paper.  Bake in a slow oven...325, for about 20 minutes, or until JUST starting to brown.  Cool, then roll in powdered sugar.  If you would like to make the snowballs chocolate, add 1/4 cup cocoa to the dough and bake as directed.   Bon appetit!


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