Snowballs with Candy Cane Crumbs
Also known as Mexican Wedding Cakes, it wouldn't be Christmas without these bite-sized delights. Crush a candy cane and add it to the final sugar dusting to up the holiday ante. Kids love to help roll the dough into balls, and later coat them with sugar. Everyone will love this fresh twist on a holiday classic.
- Toast nuts in a dry skillet over medium heat, stirring frequently, until golden brown. Watch carefully as they burn easily.
- Measure out flour, and place 2 tablespoons of it, along with the nuts into a food processor. Pulse until nuts are finely ground (stop before they become a paste). Set aside.
- Beat butter and sugar in a large mixing bowl until light and fluffy. Add vanilla, the rest of the flour and the salt and beat until just combined. Stir in the nuts.
- Cover dough and refrigerate until firm, about one hour.
- Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
- Form dough into one inch balls and place 2 inches apart on the baking sheets. Bake for 12-15 minutes or until cookies are very lightly golden brown.
- Cool on a wire rack for five minutes.
- Crush candy cane or peppermint candies by whizzing them in your food processor. Alternately, you can put them in a sturdy zip-top bag and smash them (on a protected surface) with a rolling pin.
- Mix ground candies with the powdered sugar in a small bowl. Roll cooled cookies through the mixture and return to the racks until completely cool. Store in an airtight container.
Find more recipes from Alison Needham on Family.com, or visit her blog at www.agirlamarketameal.com.