So, Adam has a sweet tooth. And he just so happened to marry a woman who looooves to bake. This of course thrills me. There’s something supremely therapeutic about baking for me. I think it goes back to the days that my mom would pull up a chair to the kitchen counter and let me haphazardly measure out ingredients.
I was perusing through Pinterest and came across this great recipe for Snow Balls (aka Mexican wedding cookies). The best part? These little guys come together with only 7 ingredients (that you probably already have on hand)! I decided to try them out, and they turned out wonderfully. They’d be great for
eating all by yourself a holiday party.
2 sticks (1 cup) of softened butter
5 Tbs granulated sugar
2 tsp vanilla
a dash of salt
2 cups flour*
2 cups walnuts (pecans would be good too!)
1 cup powdered sugar
This recipe is about as basic as it gets:
First whip up your butter and sugar until it gets nice and fluffy. Then beat in the vanilla and salt.
Next, slowly add in your flour. Note: Be sure to add it in a little at a time! Not only will it mix in more easily, but you’ll be spared from your mixer flinging it everywhere.
Last but not least, add in your walnuts. I, being allergic to nuts, omitted the walnuts. But hey, if you’re able to eat them, I bet they would be a great addition.
Now here comes the hard part…wrap up your dough in plastic wrap, and let it chill out in the fridge for 45 minutes.
You might have noticed that mine are a little flat in the picture above, and that miiiiight be because I have zero self control and only refrigerated them for 10 of the 45 suggested minutes. The struggle is real, y’all.
Once your dough has set up, roll it into small balls and bake on a greased baking sheet at 350° for about 12 minutes
You’ll know when to remove your cookies when they get the slightest bit golden brown.
Let them cool for just a few minutes. While they’re still hot, roll them in the powdered sugar. Rolling while hot insures that the sugar sticks to the cookies more easily.
And then you’re done! Happy baking, y’all.
* The link I got this recipe from also has a gluten free version