Do you know what today is? It is the annual milestone of halfway to Christmas! It’s June 25–halfway to December 25!
Tomorrow on Y105, Chris Farber and I will be celebrating halfway to Christmas. To help celebrate at the station, I made some peppermint brownies and snowballs! I haven’t made snowballs, an old family favorites, in years. They are actually a lot like Mexican wedding cookies–only better according to me! This recipe is from my grandmother, Jeanette.
The funniest part is older my brother does not remember ever eating them before today, despite the fact my mom made them quite often when he was little. He does recall not wanting to try them because he thought they were filled with cream (which I don’t think would be a bad thing, but he doesn’t like filling in anything.) So he tried them today and loved them!
- 1 cup butter, room temperature
- 1 cup powdered sugar
- 1 tablespoon vanilla
- 1/2 teaspoon salt
- 2 cups flour
- 3/4 cup pecans, chopped fine
- 3/4 cup powdered sugar
- Preheat oven to 325 degrees. Line 2 cookie sheets with parchment paper and set aside. Also prepare a cooling rack with waxed paper under it.
- In a medium bowl, cream butter, 1 cup powdered sugar, vanilla, and salt.
- Add flour.
- Add nuts. Dough will be flaky. Knead 4 times.
- Roll into 1-inch balls. You may need to "knead" the balls slightly to make them stick together.
- Place balls 2 inches apart on prepared cookie sheets.
- Bake for 10 minutes or until the bottom of the cookies are slightly browned.
- Remove from oven and let cookies rest on the cookie sheet for 3 minutes.
- Put 3/4 cup powdered sugar in a paper lunch bag. Put two slightly cooled cookies in the bag and gently shake cookies to coat with powdered sugar. Powdered sugar will melt onto cookie.
- Place coated cookies on the prepared cooling rack. Continue with the rest of the cookies.
- To store, put cookies on a cold baking sheet lined with parchment paper and place in freezer.
- Once frozen, put cookies in an airtight container and put in the freezer.