As a child, I looked forward each Christmas to my mother’s classic nut cookies. Now I have the pleasure of preparing the same recipe for my children and grandchildren. This is a great project to do with kids, who love dusting the cookies with “snow.”
| 2 | cups | pecan halves* |
| 1 | cup | butter, room temperature |
| 1 | teaspoon | salt |
| 4 | tablespoons | sugar |
| 1 | tablespoon | vanilla |
| 2 | cups | flour |
| 2 | cups | powdered sugar |
| *Walnuts may be substituted. |
Pre-heat oven to 350°
Line a baking sheet with parchment paper, wax paper, or a silicon baking sheet.
1. Pour the pecans into the bowl of a food processor and blitz until very fine—almost moist. Pour into a medium bowl and set aside.
2. Place the butter, salt, sugar, and vanilla in the food processor or electric mixer and beat until smooth.
3. Add the pecans and mix until combined.
4. Slowly add the flour and beat just until the mixture forms a dough.
5. Shape the dough into 1-inch balls and place them an inch apart on the baking sheet.
6. Bake for 14–15 minutes until set and pale tan. They’ll begin to give off a nutty scent when they are ready.
7. Remove the nut balls from the oven and let them sit for 10 minutes before placing on a wire baking rack. When the cookies are slightly warm, prepare to dip them the powdered sugar.
8. Pour the powdered sugar into a spacious bowl.
8. Dip the nut balls into the sugar and cover completely.
9. Store the nut balls in tins, separating the layers with aluminum foil or plastic wrap.
