For our New Community dinner this month, I signed up to bring a soup and salad. I landed on my newest creation, sweet potato coconut soup. And then I also brought these cookies. They are a family recipe that we make every year at Christmas. There are several variations around this cookie that is sometimes called a wedding cookie, but after trying many others, at Christmas, we still make this one. Mama wouldn’t have it any other way. Whitney was taking pictures of all the food on Wednesday night because we are working on a church cookbook for our 25th anniversary. Lucky for me, I now have gorgeous photos of some of my favorites. We have another session soon, so maybe I’ll be able to replace my blurry granola photos.
3/4 cup powdered sugar (plus more for baked cookies)
4 cups flour
1 pound (4 sticks) unsalted butter, room temperature
2 cups chopped pecans
2 teaspoons vanilla
Cream butter in the bowl of a stand mixer. Slowly add flour and powdered sugar until mixed in. Scrape down sides with rubber spatula. Add vanilla and nuts.
Shape dough into balls on parchment lined baking sheets. Bake at 350 degrees F for 8-10 minutes.
Allow to cool. Roll in powdered sugar.
Makes about 50 1- inch snowballs.