[CnD] Pecan Shortbread Snowball Cookies -- A.K.A. Pecan Sandies.

Eileen Scrivani etscrivani at verizon.net
Mon Nov 19 22:28:20 EST 2018


Deb, 

I wouldn’t mind having the Nut Ball recipe. If you have it, can you send it to either the list or directly to me? I’d like to give them a try too.

Thanks.

Eileen

From: Deborah Barnes via Cookinginthedark 
Sent: Monday, November 19, 2018 8:58 PM
To: cookinginthedark at acbradio.org 
Cc: Deborah Barnes 
Subject: Re: [CnD] Pecan Shortbread Snowball Cookies -- A.K.A. Pecan Sandies.

I want to make these!  I have a Pecan Sandy recipe in my files somewhere, and I have a nut ball recipe; only a friend of mine makes the pecan balls and they're much better than mine!

Deb B.

-----Original Message-----
From: Eileen Scrivani via Cookinginthedark [mailto:cookinginthedark at acbradio.org] 
Sent: Monday, November 19, 2018 12:33 PM
To: cookinginthedark at acbradio.org
Cc: Eileen Scrivani
Subject: [CnD] Pecan Shortbread Snowball Cookies -- A.K.A. Pecan Sandies.


I came across the below cookie recipe on the net. I have not made them, but the recipe sounds good and not too hard to make. I do want to give them a try 

Pecan Shortbread Snowballs

These pecan cookies are delightfully rolled in powdered sugar or decorated with a whole pecan. 

Sometimes called Mexican Wedding Cookies, or Pecan Sandies, they are a classic not-sweet cookie full of pecan crunch.

Makes: 2 dozen.
Prep Time: 20 min.
Bake Time: 20 min.

Ingredients:
2    cups flour.
½   tsp salt.
2    sticks unsalted butter, room temperature (8 oz).
⅔  cup powdered sugar + extra for decoration.
1    tsp vanilla.
2    tsp water.
⅔   cup chopped pecans.

Directions:
Preheat oven to 325 degrees.
Whisk flour and salt together, set aside.
Cream butter and sugar together until well mixed. Add vanilla and water, mix until combined. Add flour mixture- combine well.
Add pecans, mix until the dough comes together. Keep mixing until dough is smooth and not crumbly.

Use a 1” cookie scoop to create level scoops (scrape excess on sides of bowl), or roll dough into 1” balls.
Scoops will create a rougher texture that shows off the pecans, rolled cookies will have a smoother top.
Bake for 20 minutes or until bottom edges are slightly golden.
While still warm, roll each cookie in powdered sugar. Once all cookies have been rolled, start from the beginning, building up the sugar coating with each repetition until each cookie has been rolled 2-3 times and the desired level of coating is achieved. Let cool.

As an alternative, decorate with a half pecan pressed into the top of the cookie before baking.
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