Basically, they are a nutty shortbread rolled in powdered sugar. But these little snowball like cookies just melt in your mouth. Once they hit your tongue, the powdered sugar just dissipates. The buttery cookie center is slightly crunchy then they too just melt away. I don't know how else to describe them. The cookie itself has very little sugar in them since they're coated twice in powdered sugar once they're baked. But the final product isn't too sweet, they're just perfect.
- 2 cups whole pecans, chopped fine
- 2 cups all-purpose flour
- 3/4 tsp salt
- 1/2 lb butter ( 2 sticks), softened
- 1/3 c. superfine sugar
- 1 1/2 tsp vanilla extract
- 1 1/2 cups confectioners sugar for rolling cooled cookies
1) Heat oven to 325 degrees. Mix 1 cup chopped nuts, flour and salt in medium bowl; set aside. Using food processor fitted with a steel blade process remaining nuts to the texture of fine cornmeal. Stir into flour mixture and set aside.
2) Either by hand or in bowl of an electric mixer; hand or standing, beat butter and sugar until light and creamy, next add in vanilla scraping sides and bottom of bowl with rubber spatula; add flour mixture and beat at low speed until thoroughly mixed without over-mixing.
3) Working with about one tablespoon of dough at a time, roll and shape cookies into balls, crescents, rings or cigar shapes as desired. Bake until tops are pale golden and bottoms are just beginning to brown, approximately 10- 15 minutes. ( although baking times will differ on your oven) If using a convection, only heat oven to 275, and bake for 7-10 minutes.
4) Cool cookies on sheets for about 2 minutes. Remove with metal spatula to wire rack. Cool to room temperature, about 30 minutes. Then give a first dusting of confectioners' sugar, working 3 or 4 cookies at a time. Before serving, roll cookies in confectioners' sugar a second time to ensure a thick coating, and tap off excess.
(Can be stored in air-tight container for up to 5 days)