Snowball Cookies (pecan/almond shortbread)

IMG_9670-0.JPG

I have a funny story. My mom told me today that one of my dad’s patients once brought him these delicious cookies as a gift. My dad, who can rarely consume sweets due to a history of stomach cancer, LOVED them. After devouring all of these “nutty ball-shaped cookies”, my mom and dad asked the patient for the recipe. She refused. Either a family secret, a secret recipe, or maybe there were drugs inside of the cookies. That would be one way to describe how good they tasted. So, when I came home from school and an undeniable urge to bake struck me, I committed myself to finding and making these cookies. Once I discovered these “snowball” cookies, and found it matched the description of Ms. Secretive Patient’s, I got to work. The results were scrumptious. Currently, my mom and dad are finishing the last of the cookies I made about 30 minutes ago… And that’s proof enough to me! So enjoy this recipe, because sharing is caring! 🙂

INGREDIENTS:
2 cups all-purpose flour
1 cups finely chopped pecans
1 cup almond meal
¾ teaspoon salt
1 cup (8 ounces) unsalted butter, softened but still cool
⅓ cup granulated sugar
1½ teaspoons vanilla extract
1 1/2 cups powdered sugar for rolling cookies (I omitted and it tasted great)

DIRECTIONS:
1. Preheat oven to 325 degrees F and adjust the oven racks to the upper- and lower-middle positions. Line two baking sheets with parchment paper or silicone baking mats.

2. Mix the flour, 1 cup of the chopped pecans, and the salt in a medium bowl; set aside.

3. Stir 1 cup almond meal into the flour mixture and set aside.

4. Cream the butter and sugar together on medium speed until light and fluffy, about 2 minutes. Beat in the vanilla, then scrape the sides of the bowl. Add the flour mixture and beat on low speed until the dough just begins to come together but still looks scrappy, about 15 seconds. Scrape the sides of the bowl again and continue beating at low speed until the dough is cohesive, about 10 more seconds.

5. Roll a heaping tablespoon of dough between the palms of your hands and place on the prepared baking sheets. The cookies will only spread a little bit, so you can place them fairly close together. Bake until the tops are pale golden and the bottoms are just beginning to brown, 17 to 19 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time.

6. Cool the cookies on the baking sheets for 2 minutes, then transfer them to a wire cooling rack and allow to cool to room temperature, about 30 minutes.

7.(I omitted this step) Place the powdered sugar in a large zip-top bag. Working with 3 or 4 cookies at a time, place them in the bag of sugar and gently toss to coat them thoroughly. Gently shake off any excess. Allow the cookies to sit for at least an hour, or up to overnight, and then repeat the process. Cookies can be stored in an airtight container at room temperature for up to 5 days.
(Recipe slightly adapted from Brown Eyed Baker)

Brown Eyed Baker: (Recipe adapted from Baking Illustrated)

Advertisements