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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 30 |
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I bake dozens of different kinds of Christmas cookies to give to family and friends. I came up with this recipe when I had leftover candy canes I wanted to use up. The snowballs are dipped in a white candy coating, then into crushed peppermint candy. -Debby Anderson Stockbridge, Georgia Ingredients:
2 cups butter, softened |
1 cup confectioners' sugar |
1 teaspoon vanilla extract |
3-1/2 cups king arthur unbleached all-purpose flour |
1 cup chopped pecans |
8 ounces white candy coating, coarsely chopped |
1/3 to 1/2 cup crushed peppermint candy |
Directions:
1. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Stir in pecans. Refrigerate for 3-4 hours or until easy to handle.
2. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 18-20 minutes or until lightly browned. Remove to wire racks to cool.
3. In a microwave, melt candy coating, stir until smooth. Dip the top of each cookie into the candy coating; allow excess to drip off. Dip into peppermint candy. Place on waxed paper; let stand until set. Yield: 5 dozen.
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