Snowballs from the oven. Has the world gone mad?!

Yes it has. Yet let us bake nonetheless!

Baking. Gets no more basic than Betty Crocker sometimes. 

After disappointment with a cookie recipe — unfortunately Christmas cookies for my son — at one site, I returned to ol’ Betts for another batch. Earmarked for the food-demo gals and guys at Costco. 

So sorry my son got the bleh batch with the bleh recipe! Won’t happen again.

Mexican wedding cakes. Russian tea cakes. Snowballs. Call them what you will, they’re a well-liked popular cookie, except among folks who can’t eat or don’t like nuts. And so seasonal! We here in cental Arizona did not get the white Christmas promised us repeatedly by the forecasters. 

Wouldn’t it be something to be continuously wrong or bad at your job and STILL get paid?!

Snowballs. Really, they’re shortbread in a ball. Rich buttery shortbread with sugar, vanilla and finely-chopped nuts.

Some folks use walnuts or almonds. I stick with pecans. They’re traditional. Plus have a meatier and richer flavor than walnuts and (certainly) almonds, thereby nicely complementing the buttery shortbread.

Here’s the recipe and Russian tea cakes from ol’ gal Betty:

Ingredients

1 cup butter or margarine, softened

1/2 cup powdered sugar

1 teaspoon vanilla

2 1/4 cups Gold Medal™ all-purpose flour

3/4 cup finely chopped nuts

1/4 teaspoon salt

Powdered sugar

Directions

Heat oven to 400ºF. (Note: seemed too hot to me so I went with 350)

Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.

Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.

Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.

Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.

Now the best and completely calories-free part: Pics!

The raw dough with pecans very finely chopped. That’s key IMHO. Enables through mixing and a nutty flavor in every bite.

 

snowballs dough at the start

 
Size matters. Snowballs rolled into the size of golfballs are the preference of some. I prefer those slightly bigger than, say, a walnut shell. These cookies do not spread so what you roll is what you’ll get.  

Also, the thick bigger balls increase the chance of burning on the bottom (since, as I said, they don’t spread). Even when rolled small, I need to keep an eye out since my oven bakes hot; hence I rotate the cookie sheets at the halfway mark.

raw snowballs heading into oven

 
Oops! I forgot to photograph the balls fresh outta the oven! Oh well. Here they come in their snowy finest.

This is a good place to mention why I didn’t like the first recipe for the batch that unfortunately was mailed to my son. It did not call for a SECOND rolling in powdered sugar.

It was the critical flaw.

The secret to a successful snowball is this: 

(1) Roll them the first time in powdered sugar while still warm, about 5 minutes out of the oven. This ensures a coating that will stick. If you wait until they’ve cooled, you’ve, we’ll, screwed up!

(2) Roll them in powdered sugar a second time anytime after they’re fully cooled. This second roll creates a fluffy snow that sticks.

a white christmas after all!

Now, like I said, these were for the Costco demo gals and guys. I know some “well.” In my town, they’re always so nice and friendly and their smiles lift my spirit so these are a merry token of my appreciation and gratitude. 

Hence into each baggie went two snowballs and two kisses made of chocolate. How they got delivered is a secret between me and Santa ;-).

 

snowballs and kisses in a bag

 
 The batch readied for delivery by a (not-too-secret) secret Santa. Since one of the Costco demo gals can’t eat gluten (genuinely, separate from the gluten-free trend of the times), she gets extra kisses and a cinnamon votive candle.  🙂 

a buncha snowballs in bags

 

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