Coconut-Pecan Snowball Cookies
Ingrediënten
- 1 cup butter softened
- ½ cup powdered sugar
- 1 tablespoon water
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¾ cup finely chopped pecans toasted
- ¾ cup finely chopped coconut
- ¾ cup powdered sugar
Prep. Time: 35 minutes / Chil.Time: 30 minutes / Baking Time: 15 minutes per batch at 325°F
Instructies
- In a large bowl, beat the softened butter with a mixer on medium for about 30 seconds.
- Add 1/2 cup of powdered sugar and beat until combined, scraping the sides of the bowl as needed.
- Beat in the water and vanilla extract.
- Beat in the flour, pecans, and coconut.
- Cover the dough and chill for 30 to 60 minutes or until it's easy to handle.
- Preheat your oven to 325°F.
- Shape the dough into 1-inch balls and place them 1 inch apart on an ungreased cookie sheet.
- Bake for 15 minutes or until the bottoms are light brown.
- Remove the cookies and allow them to cool on a wire rack.
- Place 3/4 cup of powdered sugar in a large plastic bag.
- Add the cooled cookies, a few at a time, and shake gently to coat.
Notes / Tips / Wine Advice:
Yields:
36 servings (1 cookie each)To Make Cocoa-Covered Snowballs:
Prepare as directed, except in Step 3, reduce the powdered sugar to 1/2 cup and stir in 3 tablespoons of unsweetened cocoa powder. Shake the cooled cookies in the cocoa powder mixture.To Store:
Layer the cookies between sheets of waxed paper in an airtight container. Store at room temperature for up to 3 days or freeze for up to 3 months. Enjoy your Coconut-Pecan Snowball Cookies!--------------------------------------------------------------------------------------------------
