Christmas time is my absolute favorite time of year, mostly because I have all the excuses in the world to bake and eat cookies. Typically, I make gingerbread cookies and peanut butter blossoms, but this year I decided to step it up a notch. Sort-of.
Every time I indulge in one of these delicious little melt-in-your-mouth balls (too many ball references?), I’m reminded of my intimidation for baking. They seem so delicate, so buttery, so smooth, so…hard to make.
They’re actually not that impossible! Intimidated and humbled, I was. But alas, they turned out PERFECTLY.
Side note- evidently, baking is an exact science. Do not stray away from the recipe. Like, not at all. Take it from me. I’ll write about my flub-ups in later posts 😉
So two things here that I thought were super important while cooking these babies up. One, bake them ONLY the exact allotted time and until you see a speck on brown on top. Second, the dough it will be relatively crumbly. I thought I had done something wrong and starting having a melt-breakdown.
‘ALL THIS WORK AND IT’S ALL SCREWED UP!’
It was not screwed up. Don’t freak-out. Don’t be like me.
The other key here is to let them cool for 3-5 minutes before rolling them in the powdered sugar. Some other recipes say longer.
I guestimated 3-5 minutes, and it turned out well, so…
If you roll the cookies while too hot, the sugar actually melts on them.
Gross. But hey, sugar is sugar no matter the consistency, right?
This recipe makes about 20-25 cookies, depending on how big or small you roll them.
Simply double the recipe for more and they turn out just as delicious!
1 stick softened, but still cool butter
1/4 cup powdered sugar
1/2 teaspoon vanilla
1 1/8 cups all-purpose flour
1/2 cup of FINELY chopped pecans (or nuts of your choice)
1/8 tsp salt
Pre-heat oven to 400 degrees F
In your kitchen-aid or a large mixing bowl, add powdered sugar, butter and vanilla. Mix until well-blended, about 2 minutes. In a separate bowl, mix flour, salt and nuts. Slowly add to sugar mixture and mix until well-combined, about 2-3 minutes.
Mixture should appear a bit crumbly.
Take a spoonful of dough in hands and press together, rolling dough into round 1-inch balls.
Place on an ungreased baking sheet, about 1 inch apart.
Bake for 11 minutes. 11 minutes. 11.
When done, immediately place cookies unto a wire rack or chopping board (I don’t own a wire rack). Let cookies cool for 3-5 minutes.
Place 1/4-1/2 cup of powdered sugar into a shallow bowl. Roll warm, but not hot cookies in sugar and place back on rack.
Cool sugar-covered cookies a few more minutes, and then (you guessed it) roll ’em in the powdered sugar again.
Second side note- I’m not wild about powdered sugar, so I only rolled mine once; they turned out just as good.
Let the cookies cool for 10 minutes before indulging!