butterscotch snowball cookies

White and powdery. Fun and tasty. Round mounds of snowy perfection. Doesn't this cookie epitomize the season we're in? I make these every winter and rarely at any other time- don't ask me why. Probably too busy making other cookies. But the recipe comes out every December, no fail.

Snowballs, aka Mexican Wedding Cookies/Russian Tea Cakes, are typically made with some kind of chopped or ground nut; in this iteration, I've included butterscotch morsels with the chopped pecans. Make sure the dough is chilled, otherwise the balls become disks- still tasty, but flat.

Butterscotch Snowball Cookies

1 cup butter, at room temperature
½ cup confectioner's sugar
1 teaspoon vanilla
2 cups flour
¼ teaspoon salt
½ cup finely chopped pecans
1 cup butterscotch morsels, roughly chopped

Preheat oven to 350ºF.

With a mixer fitted with a paddle attachment, mix the butter and confectioner's sugar until well blended.  Mix in the vanilla.  Add the flour and and mix on medium-low speed until fully incorporated. Add the pecans and butterscotch morsels until blended. Chill dough in the refrigerator until firm, at least an hour.

Shape into 1-inch balls and place 2 inches apart on an ungreased cookie sheet.

Bake 15-18 minutes until bottoms are slightly brown.  Remove from cookie sheet and let cool slightly on a wire rack.

Roll the still-warm cookie in powdered sugar; cool fully on wire rack.  Roll in sugar again.


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