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Stuttering Shell: snowballs of fun.

Monday, December 14, 2009

snowballs of fun.

it doesn't snow here. not much, at least. when it does, an inch will shut the city down. seriously. sometimes, it doesn't even take an inch.

since it doesn't snow {much} here & considering that i now have all the time in the world to bake, i made these little gems last week. they're called mexican wedding cookies, but i call them snowballs of fun.

i paired my cookies with some coffee flavored with coffeemate's peppermint mocha creamer & you, too, can serve your holiday cookies on a personalized polka dot plate by ordering one from molly lou gifts.



mexican wedding cookies
{from martha stewart's baking handbook}

ingredients:
1 cup {3-3/4 ounces} pecan halves
2 cups confectioners' sugar
2 cups all-purpose flour
1/4 teaspoon salt
2 sticks {1 cup} unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract

the method:
preheat the oven to 350* f, with racks in the upper & lower thirds. line two large baking sheets with parchment paper; set aside. in a food processor, combine pecans with 1/4 cup confectioners' sugar; pulse until nuts are finely ground. in a large bowl, whisk together the sugar-nut mixture, flour, and salt; set aside.

in a bowl of an electric mixer fitted with a paddle attachment, beat the butter & 3/4 cup confectioners' sugar on medium speed until light & fluffy, about 4 minutes, scraping down sides of bowl as needed. beat in the vanilla and almond extracts. add the flour mixture, and beat on low speed until the dough just comes together.

roll dough into 3/4-inch balls; place about 2 inches apart on prepared baking sheets. bake, rotating sheets halfway through, until cookies are pale on top & lightly browned on the bottom (lift with a spatula to check), 10 to 12 minutes. transfer the cookies to a wire rack to cool completely.

place remaining 1 cup confectioners' sugar in a shallow bowl, and roll cookies in it to coat completely. cookies can be kept in an airtight container, layered between sheets of waxed or parchment paper, at room temperature for up to 4 days.



the cookies were a hit. the kids loved them. adam loved them. of course, i loved them. next time i make them {which will more than likely be this weekend} i am going to put a hershey's kiss in the center for some added oomph.

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7 Comments:

Blogger Molly Lou Gifts said...

thanks for the shoutout. Those cookies sound so yummy. Loved your whole presentation. :)

PS-LOVE your kitchen backsplash.

Dec 14, 2009, 1:58:00 PM  
Blogger Trish said...

Just pass me that Peppermint Mocha creamer.....I am SO addicted to that stuff!!!!

Dec 14, 2009, 2:10:00 PM  
Anonymous Anonymous said...

That's funny...our family has made those same cookies (or very similar) almost all my life and called them Italian wedding cookies, or as we more often refer to them: pecan balls.

Dec 14, 2009, 5:55:00 PM  
Blogger Melanie said...

OMG...These are my FAVORITE cookies ever!!! I need to get my recipe out and compare it to yours, but I've been making these for years. It's actually on my "baking to-do" list for this week...maybe tonight! Ha!!!!
Love them!!!

Dec 14, 2009, 7:42:00 PM  
Blogger Brittany Ann said...

Love the cookies and the MLG plate!

And hey, you should totally sell those ornaments below. I'd buy one!

Dec 14, 2009, 11:20:00 PM  
Blogger Katie said...

Yum! I love the plate and I love these cookies!

Dec 15, 2009, 1:38:00 PM  
Anonymous Brandy Plotner said...

I have never been able to get mine to look so...uh...perfect?!? What's up with that? I must slow down when baking I suppose. Very nice presentation

Dec 16, 2009, 12:51:00 AM  

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