This is one of the new cookie recipes that I am trying out this year. For the past couple of years the gifts to my kids teachers and instructors have been homemade cookies and bread. Now I have some of our family favorite that make every year plus make couple of new recipes. The family favorite recipe that I made this year again was the Old fashioned Ginger cookies. I did make a sugar cookie last year, but was not too happy with the recipe. This year I made another version and it was wonderful. That recipe is coming soon. The Sugar cookies are a must this time of the year, since the kids could have fun decorating them.
The third cookie is what I have here. This recipe is from dear friend Marybeth and she had made this recipe with pecans and called the pecan butter balls. I made these with hazelnuts. Why? Because, that is what I had in my pantry. The recipe is very straightforward and simple to follow. Cookies can be made in a jiffy and it yields quite a bit to go around the neighborhood. These cookies are an absolute melt in your mouth delight and they are egg less.These are also known as the Mexican wedding cookies.
Preparation time – 15 mins
Cooking time – 25 mins/batch
Difficulty level – easy
Ingredients – (makes about 70 cookies)
- Butter (Unsalted) – 1 cup (room temp)
- All Purpose flour – 2 cups
- Granulated Sugar – ½ cup
- Vanilla – 2 tsp
- Hazelnut/pecans/walnuts – 1 ½ cups (finely chopped)
- Salt – ½ tsp
- Powdered/confectionary sugar – for coating
- Preheat the oven to 350 F. Line couple of baking trays with parchment and keep aside.
- In the bowl of a mixer, add the sugar and the butter.
- Cream them until light and fluffy (about 5 mins). Now add the salt and the vanilla and mix them well.
- To the butter mixture, add the flour little by little and mix well until completely incorporated and forms dough.
- Now add the chopped nuts and mix it well.
- Make about half inch balls and place them in the prepared cookies sheet.
- Bake them for about 25 min or until slightly browned.
- As soon as they come out of the oven, roll them in powdered sugar and set aside in a cooling rack. Be extremely careful since the cookies would be really hot and very fragile. It is very important to roll them as soon as they come out of the oven to get the sugar to coat well.
- Once the cookies have cooled down entirely, roll them again, for the second time in the powdered sugar.
Kids delight, valli’s page
Hot Beverages and Desserts in 45 Min