Get holiday baking on a roll with snowballs
Advertisement
Read this article for free:
or
Already have an account? Log in here »
To continue reading, please subscribe:
Digital Subscription
One year of digital access for only $205*
- Enjoy unlimited reading on winnipegfreepress.com
- Read the E-Edition, our digital replica newspaper
- Access News Break, our award-winning app
- Play interactive puzzles
*First annual payment billed as $205.00 + GST for one year. This annual subscription will automatically renew at $233.00 + GST every 52 weeks (10% off the regular annual price of $259.35). Offer available to new and qualified returning subscribers only. Cancel any time.
To continue reading, please subscribe:
Add Free Press access to your Brandon Sun subscription for only an additional
$1 for the first 4 weeks*
- Enjoy unlimited reading on winnipegfreepress.com
- Read the E-Edition, our digital replica newspaper
- Access News Break, our award-winning app
- Play interactive puzzles
*Your next Brandon Sun subscription payment will increase by $1.00 and you will be charged $17.95 plus GST for four weeks. After four weeks, your payment will increase to $24.95 plus GST every four weeks.
Read unlimited articles for free today:
or
Already have an account? Log in here »
Hey there, time traveller!
This article was published 17/06/2024 (791 days ago), so information in it may no longer be current.
These delightful little orbs go by many names: Snowballs, Mexican Wedding Cakes, Pecan Puffs. Whatever you want to call them, these nutty, subtly sweet cookies are a family-friendly bake — with easy and potentially cathartic steps (crush your holiday angst while crushing pecans) for kids of all ages.
Would pair well with a tall glass of milk on Christmas Eve.
Today’s Homemade Holidays recipe comes from Free Press copy editor David Fuller and is an adaptation from an older edition of Joy of Cooking. This recipe makes about 30 small cookies.
Snowballs
Free Press Favourite submitted by David Fuller
Ingredients
- 125 ml (½ cup) butter
- 30 ml (2 tbsp) icing sugar, plus 250 ml (1 cup) icing sugar in reserve
- 5 m (1 tsp) vanilla
- 250 ml (1 cup) pecans
- 250 ml (1 cup) cake flour or white flour, sifted
Directions
- Preheat the oven to 300 F.
- Beat the butter until soft, then add 30 ml (2 tbsp) icing sugar and blend until creamy. Add the vanilla.
- Measure and crush the pecans. (Can use a large plastic bag and a mortar to avoid making a mess.) Sift the flour into a bowl.
- Stir the crushed pecans and the flour into the butter mixture — it may be easier to do this with your hands.
- Roll the dough into small balls, about 1.5 to 2 cm in diameter, and place on a lined or greased baking sheet. Bake for 25 to 30 minutes.
- Place remaining 250 ml (1 cup) of icing sugar in a resealable plastic bag or container. After the cookies are out of the oven and have cooled a bit (but are still warm) place them in batches in the icing sugar and roll them around until they are coated.
Allow to cool completely. For best coating, roll them again gently in the icing sugar a second time when they have fully cooled. The bag or container of icing sugar can be saved for coating additional batches, if desired. This recipe can be doubled.
eva.wasney@winnipegfreepress.com
Our newsroom depends on a growing audience of readers to power our journalism. If you are not a paid reader, please consider becoming a subscriber.
Our newsroom depends on its audience of readers to power our journalism. Thank you for your support.
Our newsroom depends on a growing audience of readers to power our journalism. If you are not a paid reader, please consider becoming a subscriber.
Our newsroom depends on its audience of readers to power our journalism. Thank you for your support.
Advertisement Advertise With Us
