RECIPE

Snowballs

This cookie recipe comes to us from rachaelray.com site visitor Lisa Russell’s mom, Peg. Lisa says, “These couldn’t be easier and everyone loves them!” Also, try Peg’s Chocolate Snowballs.

Ingredients

  • 1/2 cup butter or margarine – I always use butter
  • 3 tablespoons powdered sugar
  • 1 cup flour, sifted
  • 1 cup finely chopped pecans
  • Additional powdered sugar for coating cookies

Preparation

Cream the butter or margarine and 3 tablespoons of powdered sugar until fluffy in a medium size bowl. Stir in flour gradually, followed by the pecans, until well-blended. Chill for several hours, or until firm enough to handle.

Pre-heat the oven to 325°F. Roll the dough, a teaspoonful at a time, into marble-size balls between the palms of your hands. Place the balls 2 inches apart on ungreased cookie sheets.

Bake cookies for 20 minutes, or until lightly golden.

Cool on cookie sheets for 5 minutes and then carefully remove. Sprinkle a generous amount of powdered sugar into a pie plate. Roll cookies in powdered sugar while still warm to make a generous white coating. Allow cookies to then cool completely on wire racks.

Store cookies with waxed paper between layers in a container with a tight-fitting cover.

Note from Lisa’s mom:

“If I don’t happen to have pecans on hand, I use walnuts – and I imagine almonds would be good, too. But, pecans are the best. And, instead of rolling the cookies in powdered sugar, I sometimes use powdered cocoa.”

What's Fresh from @RachaelRay

Rachael Ray