RECIPE: SOUTHERN SNOWBALL COOKIES

SOUTHERN SNOWBALL TEA COOKIES

INGREDIENTS

1 cup (2 sticks) unsalted butter, softened

1/2 cup Confectioners sugar, plus extra for dusting

1 teaspoon vanilla extract

2 1/4 cups all-purpose flour

1/8 teaspoon nutmeg *optional

1/4 teaspoon salt

3/4 cup finely chopped pecans

Additional powdered sugar for dusting

DIRECTIONS:

Preheat the oven to 400° Fahrenheit and line a baking sheet with parchment paper.

In a large mixing bowl, cream together the softened butter and 1/2 cup of powdered sugar until the mixture is light and fluffy.

Stir in the vanilla extract.

In another bowl, whisk together the all-purpose flour, nutmeg, and salt. Gradually blend this into the butter mixture. Fold in the pecans, making sure they are distributed throughout the dough.

Roll the dough into one-inch balls and place each ball on the baking sheet with space between each one.

Bake for 10-12 minutes, or until the bottom of the cookies are lightly golden; the tops will be pale. Cool slightly. While the cookies are still warm, roll each cookie in the Confectioners sugar. Place on a wire rack to cool completely. Store in an airtight container. Before serving, dust again with Confectioners sugar.

RECIPE: THE ORIGINAL CHOCOLATE, OATMEAL, AND PEANUT BUTTER NO-BAKE COOKIE RECIPE

Once upon a time, way back in the 70’s, I was playing at a friend’s house and her mom called us to come up to the house for a snack. She had made these chocolate cookies I had never had before… and I never forgot them. When Facebook happened, I became friends with the girl and sent her a message, asking if she had that recipe from way back when. She did… and here it is. I am sure many of you have made and eaten these cookies over the years and they always bring back a lot of memories. They sure do for me. The peanut butter is optional, and you can use smooth or chunky peanut butter. I happen to like it with chunky peanut butter.

CHOCOLATE OATMEAL PEANUT BUTTER NO BAKE COOKIES

Makes: About 2 dozen cookies depending on the size

Time: About 30 minutes- it takes a while to get to the correct temperature

Note: You need a candy thermometer for this recipe.

INGREDIENTS

2 cups granulated sugar

4 tablespoons cocoa

1 stick (1/2 cup) unsalted butter

1/2 cup whole milk

1 teaspoon vanilla

3 cups quick cooking oats

pinch salt

1/2 cup peanut butter (optional)

DIRECTIONS:

Combine sugar, cocoa, butter, and milk, in a saucepan fitted with a candy thermometer. Over medium heat, bring the mixture to a boil. Reduce the heat to medium low. Continue to boil until it reaches the soft ball stage, which is 235-245 degrees Fahrenheit.

Remove from the heat. Working quickly, add the oats, vanilla, salt, and peanut butter, if using and mix together. Do not allow it to cool. Drop by teaspoon onto parchment or wax paper. Let cool.

Note: If you do not have a candy thermometer, use the ice water test. Drop a bit of the hot mixture into ice water. If it forms a soft ball, it’s ready.

COOKIE RECIPE: OLD FASHIONED PECAN SANDIES

My dad has always loved these cookies! Pecan Sandies are a such classic and I had totally forgotten about them until I ran across my mom's recipe. Buttery, pecan goodness- the cookies just melt in your mouth! Making them brought back a lot of memories... I know I keep saying this but cooking with your kids and sharing treasured family recipes creates memories that will last forever. This is a great batter to mix up and keep in the fridge or freezer. Just slice and bake as needed!
 

OLD FASHIONED PECAN SANDIES

Prep Time: 20 minutes     Cook Time: 19-22 minutes

Yield: 3-4 dozen, depending on size

INGREDIENTS

2 cups unsalted butter, room temperature (4 sticks /  1 pound of butter)

1/2 cup granulated sugar

1/4 cup Confectioners sugar, sifted

2 tablespoons cold water

1 tablespoon plus 1 teaspoon vanilla

1/4 teaspoon almond extract (optional)

4 cups all-purpose flour

2 cups chopped pecans

DIRECTIONS:

Preheat oven to 325 degrees. Line a baking sheet with parchment paper.

Before you start, know this is a dense dough. If it is crumbly, do not be tempted to add more liquid or butter. Use your hands to shape it; mold it into a log and chill. It WILL turn out.

Cream butter and granulated sugar together for 3 minutes on medium speed of your mixer. Reduce speed. Gradually add the Confectioners sugar, beating until light and fluffy. Increase the speed to medium and add the water and the vanilla and beat well. Reduce the speed to low and gradually add the flour. Turn off the mixer and remove from the stand. Fold in the pecans. Turn the dough out onto plastic wrap. (the dough may be crumbly; don't worry) Shape the dough with your hands and roll into a log. Chill for at least one hour.

Slice into discs. Put them onto the prepared sheet about 2” apart. Bake at 325 degrees Fahrenheit  for 15-17 minutes or until bottom of the cookie is golden. Don't allow it to brown; you simply want the edges to color. Cool on a wire rack. Dust with more Confectioners sugar, if desired.