Mexican Wedding Cookies a.k.a. Snowballs
Growing up in Southern California, Our Lady of Guadalupe has always been familiar to me, as are many other Mexican foods and traditions. As a sweet treat on her feast day, we like to have cookies and champurrada or Mexican hot chocolate (see the CAY July recipe packet). I always make a big batch of these Mexican wedding cookies. My midwestern mother-in-law is the one who first introduced me to them. But she called them snowballs. They are a fun, powdered-sugary treat, and make a great addition to our freezer stash of Christmas goodies that gets saved for 12-days-of-Christmas treats and cookie-plate-gifts.
Ingredients
- 1 cup butter softened
- ½ cup powdered sugar
- 1 teaspoon vanilla
- 2 ¼ cups all purpose flour
- ¼ teaspoon salt
- ¾ cup finely chopped pecans
- Additional powdered sugar for rolling
Instructions
- Preheat the oven to 400° F. Pulverize the pecans in a food processor or finely chop them. In a mixer or by hand, cream the butter and powdered sugar together and then add the vanilla. Sift the flour into another bowl. Add the flour and nuts to the wet mixture, mixing to combine. Shape the dough into 1-inch balls (a 1-Tablespoon dough scoop makes it easy). Place them about 2 inches apart on a lined baking sheet. Bake the cookies for 10-12 minutes, or until lightly browned on the edges. Roll warm cookies in powdered sugar and put them on cooling racks. Cool and then store in an airtight container for up to 5 days or in the freezer for a few weeks.
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