SNOW BALLS / PECAN SANDIES
Dr. Gerald Keep, Annoyed Scientist, 12/6/2019
Nic’s absolute favorite growing up, and possibly still. Also the only cookie Nic likes that has nuts in it.
These could be made as flat cookies without rolling them in powdered sugar, in which case they’d be just plain pecan sandies – not a particularly seasonal delight, but still good.
Cream together 1 cup butter with 1/3 cup white sugar.
Add 2 tsp water and 2 tsp flavor extract — or 1 and 3 for stronger flavor – mix well.
They say vanilla but I like to substitute/mix maple, almond, and vanilla.
Add 2 cups flour a little at a time, mixing as you go to make it smooth (though stiff).
Add 1 cup of finely ground nuts – usually pecans but walnuts give a nice change.
Form the dough into uniform balls (for even cooking) by first making uniform snakes, then pinching off fixed lengths and rolling them into balls. Too big and they’ll fall apart in the sugaring stage – about ¾” is perfect.
Bake at 325 for 15-20 minutes, showing only the slightest gold color.
Cool slightly so the balls set up, but not so much that the surface isn’t still sticky
Roll in powdered/confectioners sugar.
Hide some in the freezer so that they last, before Nic gets them all!