I love airports. As soon as I enter an airport I feel excited, and it’s not only because I’m flying somewhere new and fun. Some days, me and my friend just go there to walk around. I know..we’re super cool, but it’s exciting people watching: seeing people with luggage about to go on their flights or waiting to meet with loved ones.
And last night, I was at the airport again, but this time not to people watch. My boyfriend came home for the holidays.
The night before he came back, he Skyped me telling me that I should make him cookies: lots and lots of cookies. He recommended at least 100. So here is my first batch out of many other cookie recipes. So if you aren’t already overwhelmed with cookie recipes, you will be after this week is over. I’ve already started on my second and third batch of cookies.
And since his gift to me coming back home was skiing tickets, I made him snowball cookies, as a prep for all the snow that we’re going to come into contact with later.
These cookies were great! Deliciously crumbly, and not too sweet, even my sweet hating mom liked them! I think I may make baking these cookies a new Christmas tradition.
What you’ll need:
- 1 cup butter, softened
- 1/2 cup icing sugar
- 1 teaspoon pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1 cup pecans, chopped
- 1/3 cup icing sugar for rolling cookies
- Preheat the oven to 350˚F. Line a baking sheet with parchment paper.
- In a large bowl, beat together the butter and the 1/2 cup of icing sugar, and beat together until smooth and creamy. Add in the vanilla extract until fully incorporated.
- Add in the flour and pecans, and mix until just combined.
- Roll about 1 tablespoon of dough into balls, and place on the prepared baking sheets.
- Bake in the preheated oven for around 15 minutes.
- Sift 1/3 cup of sugar into a medium bowl. While the cookies are still warm, roll in icing sugar. Let the cookies cool completely on wire racks, then roll in icing sugar again.