Sunday, November 28, 2010

Do you know the exchange rate for peanutbutter chocolate chip?

No matter what you call this weekend: black Friday weekend, shopping hell, parking painful, or early bird bliss, there is no arguing that this is the gateway weekend to the  Christmas Holiday season.  The shopping has begun,  the home has been decorated, the lights have been hung, and the baking...well the baking, fellow crafters what we are looking at is a solid thirty days of that, even more if you have big New Years plans.  A co-worker suggested that we have a cookie exchange this year and all that cookie glory will be traded tomorrow, which in my opinion is a great way to start the week.  We got a pretty good turn out with seven participants, as we only have ten people in our office I would say a damn good turn out.  We have expert bakers and novices participating, we even have a few men who I think I going to bake their own cookies instead of asking their wives to do it for them.  That is some real Holiday spirit if I do say so myself.  So my cookie is a southern favorite: the Pecan Snowball.  I remember having this every Christmas in GA as a child.  It's buttery, nutty, and sweet.  This little cookie is a perfect one-bite nibble that is awesome with coffee or hot cocoa.  Now if you have been reading this blog you know that nothing gets done in our collective homes that does not involve dogs and their noses.  Well during the cookie rush we put our dogs to work.
Sage is all suited up and ready to "save" any cookies that might fall on the floor.  He is such a thoughtful dog.

Pecan Snowballs:

1 cup soft butter
3/4 cup powdered sugar, with more for tossing
2 cups flour
1 tbsp vanilla
1 tbsp water
1 cup well chopped pecans

Cream the butter and 3/4 cup powdered sugar until fluffy.  Add in the flour 1/4 cup at a time until mixed, then add in the vanilla and water and mix again.  Once combined add in the pecans and mix well, the dough will be stiff.  Shape into balls the size of a teaspoon and bake at 350 for 14-18 minutes, the bottoms should be golden brown but the tops will stay light.  Cool completely on a wire rack before tossing in powdered sugar.

Whether you share with others or keep them all to yourself is up to you, but try to remember that this is the season of giving.  So don't be afraid to "give" a few to yourself with a tasty warm beverage. These guys look great in some pretty plastic wrap for charity bake sales as well.
Happy gateway to the Holiday season y'all!
Keep it crafty,
Kelly, the origami ninja

They even look yummy without the powdered sugar snow on top!


  1. Yum! Wish I had some right now! Thanks for the recipe - will give these a try for sure. Good luck to Sage.

  2. MMM those would be good on a wet cold snowy day with a cup of hot chocolate...too bad I'm in the desert and there is NO SNOW in sight.