“I’m so sick of this snow!” The complaint heard round the world. Well, maybe not around the world, but at least in my house. This is the first winter in a long time that Nashville actually got a substantial amount of snow. “Snowdome” we are no more. During one of the 10 snow days stuck at home with the kids while Drew was out of town, I got the idea to make “Snowball cookies”, because there wasn’t enough to look at outside. Known to some (or probably most) as Mexican wedding cookies, these sweet treats are made with chopped pecans from my in-laws recent pecan harvest. Since during those glorious snow days I was unable to make it to the gym, I had to try to resist eating the entire batch of these. Luckily I have two sets of stairs in our house and pretty needy kiddos that had me up and down them all day long.
As of today the snow is melting and the great Nashville thaw is taking place. The weather is supposed to be spring perfect today, so I will gladly wait another year to make “snowball cookies”. We are all so ready for fresh herbs and veggies and the warmth and sunshine of Spring!
- 1 cup butter, softened
- 1 cup confectioners' sugar, divided
- 1 tsp. vanilla
- 2 cups all purpose flour
- 1 cup finely chopped pecans
- Preheat oven to 350°F. In the bowl of a stand mixer, beat butter, 1/2 cup sugar and vanilla until light and fluffy. Gradually add flour about 1/2 cup at a time, and beat on low speed after each addition until blended. Add nuts; mix well.
- Form the dough into 48 (1-inch) balls. I made my cookies a little bigger, so I only yielded about 24. Place the cookies about 1-1/2 inches apart, on baking sheets.
- Bake cookies for 14 to 15 min. or until bottoms are lightly browned. Remove from oven and cool on baking sheets for about 5 minutes. Roll the warm cookies in remaining confectioners' sugar in small bowl until evenly coated; place on wire racks. Cool completely.
A very light snow this day, but more than enough to shut the city down.
So pretty, but time to go!
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