So you know that scene in Elf when Buddy gets into the snowball fight and within seconds has a whole pile of perfectly rolled snowballs? Ya so I don't really know where I was going with this except that he makes snowballs, and this post is about snowball cookies.
Some people call them Mexican Wedding Cookies, but if you are making them around the holidays they must be called snowball cookies. Last week Oklahoma got a tiny amount of flurries but besides that we have been sitting pretty in the 60s...not okay. Let it snow, let is snow, let it snow!
Snowball Cookies (Mexican Wedding Cookies) adapted from The Domestic Rebel
yields 40 cookies
2 sticks butter, softened
1/4 cup white sugar
1/8 cup brown sugar
1 tsp. vanilla extract
pinch of cinnamon
2 cups ground pecans (I bought chopped and grounded them finer in a food processer)
2 cups flour
Preheat your oven to 375 degrees F. Line 2 baking sheets with parchment paper and set aside.
In an electric mixer, beat together the butter, white and brown sugars until fluffy, about 1 minute. Beat in the vanilla and cinnamon to combine. Lastly, add in the ground pecans and the flour until the dough comes together. The dough may be crumbly, but using a spatula or your hands work to bring it together.
Using a cookie dough scoop, roll Tablespoon-sized balls of dough and place them about 1 inch apart on the baking sheets. Bake for 10-13 minutes, rotating pans halfway through baking time to ensure an even cook. Allow the cookies to cool on the cookie sheets for about 10 minutes or until cooler to the touch. Immediately roll the cookies into powdered sugar to coat.
Once cookies are cooled, send them through another light roll in the powdered sugar for a second coat. Then serve! Cookies can be stored airtight at room temperature for up to a week.