Down here in Georgia we need to create our own snow. I prefer mine in the form of powdered sugar.
Copious amounts of powdered sugar.
Preferably caked around a buttery Pecan Snowball Cookie.
I don’t know where I developed my fondness for Snowball Cookies (also called Mexican Wedding Cookies and Russian Tea Cookies). I usually am a card-carrying member of the No Nuts In Baked Goods Club. Snowballs are my exception.
The buttery, nutty flavor gets me every time.
Plus how can you not giggle when you eat a cookie that dusts everything within a 10-foot radius with powdered sugar? I certainly can’t. I also can’t eat them in public for this very same reason.
These were the very first Pecan Snowballs I’ve ever made; they just weren’t in my family’s Christmas Cookie repertoire. So I turned to one of my favorite, and most reliable fellow bloggers, The Brown Eyed Baker, for her favorite recipe. And it’s a winner. The best that I have ever tried. Yup, the best.
They were actually even better the second (and third) day! The pecan flavor was more developed and I thought they were even moister.
These Pecan Snowballs have a perfect, soft, crumbly texture with just the right amount of pecans. And they are ridiculously easy. If you have pre-chopped pecans and you use a food processor, which I didn’t (bad call, FYI), these take less than 10 minutes to get in the oven. Craziness!
Or the perfect antidote to Christmas Craziness!
These will be a yearly staple in my Christmas Cookie tray. For sure.
Recipe from Bakers Illustrated via The Brown Eyed Baker