These are the tasty shortbread cookies I make every holiday season and every cookie swap. They’re always the best cookie on the plate. Not only do they taste wonderful, but they’re so appropriate for the winter holidays! They look like snowballs, and taste delicious. What else could you want?
This is another recipe from the Mom’s Big Book of Cookies book. They’re easy to make but require a few steps.
1 1/2 cups pecan halves
2 1/4 cups unbleached all-purpose flour
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
1 1/2 teaspoons water
1 1/2 teaspoons vanilla extract
1/2 cup confectioner’s sugar
Step 1: Preheat over to 325 degrees and toast pecan halves on a single layer for 8 to 10 minutes.
Step 2: Finely chop the nuts. You can use a food processor but I used my food chopper. Combine with flour and salt in a mixing bowl and set aside.
Step 3: Cream the butter and sugar in a large mixing bowl for about 2 minutes. Beat in the water and vanilla extract. Stir in the nut-flour mixture until just combined.
Step 4: Roll small meatball-sized balls and place on a cookie sheet 1 1/2 inches apart. Bake for 20 minutes.
Step 5: After they’ve cooled, roll your cookies into the confectioner’s sugar and coat until they look like snowballs.
These are fun to make – and kids will love helping you out with the last step!
Originally Published Dec 15, 2010