Snowballs Recipe
Ingredients
| Butter/Margarine | 1/2 Cup (16 tbs), softened | |
| Confectioner’s sugar | 3 Tablespoon, powdered | |
| All purpose flour | 1 Cup (16 tbs), sifted | |
| Pecans | 1 Cup (16 tbs), finley chopped | |
| 10X (confectioners' powdered) sugar for coating | ||
Directions
1. Cream butter or margarine and the 3 tablespoons 10X sugar until fluffy in medium-size bowl; stir in flour gradually, then pecans, until well blended. Chill until firm.
2. Roll, a teaspoonful at a time, into marble-size balls; place, 2 inches apart, on cookie sheets.
3. Bake in slow oven (325°) 20 minutes, or until lightly golden.
4. Cool on cookie sheets 5 minutes; remove carefully. Roll in the 10X sugar in pie plate while still warm to make a generous white coating; cool on racks. Store with waxed paper or plastic wrap between layers in a container with tight-fitting cover.
2. Roll, a teaspoonful at a time, into marble-size balls; place, 2 inches apart, on cookie sheets.
3. Bake in slow oven (325°) 20 minutes, or until lightly golden.
4. Cool on cookie sheets 5 minutes; remove carefully. Roll in the 10X sugar in pie plate while still warm to make a generous white coating; cool on racks. Store with waxed paper or plastic wrap between layers in a container with tight-fitting cover.
Chef
