I have so many posts that I need to work on. My photo library is getting a little excessive and I need to upload them to my blog to match their recipes, stat. I have countless cookie recipes that are just waiting to be published!
Anyway, our apartment browsing this past weekend wasn’t very successful. We saw two places that we loved, but one was just a smidgen out of our budget and the other got swiped up by someone else.
Maybe we’re being too picky. I just want a a kitchen with plenty of light to bake in!
It’s a mad, mad world out there. Seriously. If you don’t turn in your application within two seconds of seeing the place, then your chances of actually getting it disappear completely.
I guess it wasn’t meant to be. Oh well, we’ll continue the hunt until something comes along.
Meanwhile, I’ll continue popping cookies out of my little kitchen and faithful oven.
These pecan snowballs are one of my favorite cookies. They’re not very sweet and have a soft, but crunchy (is that even possible?) texture. They crumble and melt in your mouth.
I rolled my cookies in powdered sugar twice because the first layer melted and disappeared. I also like my cookies on the sweeter side.
Recipe from Laura’s Sweet Spot
Ingredients
- ½ cup (1 stick) unsalted butter, at room temperature
- ¾ cup sifted confectioners’ sugar, divided
- 1½ tsp vanilla extract
- 1 cup all-purpose flour
- ¼ tsp salt
- pinch cinnamon, optional
- ⅓ cup ground or finely chopped pecans
- confectioners’ sugar, sifted, for rolling
Directions
- Preheat oven to 350.
- Cream together the butter, ¼ cup of the confectioners’ sugar, and the vanilla.
- Slowly mix in the flour, salt, and cinnamon, if using.
- Stir in the nuts until just combined.
- Roll the dough into small balls and bake for 12-15 minutes.
- Put the remaining ½ cup confectioners’ sugar in a large bowl. Remove the cookies from the oven and, while they are still warm, put the cookies into the sugar mixture and roll around. Allow cookies to cool completely.
