These cookies are known by many different names: Russian Tea Cakes, Swedish Tea Cakes, Mexican Wedding Cakes, Butterballs, Snowballs....take your pick. Because Brad is half Swedish, I'll go for the Swedish title, yah? Let's meet in the middle:
1/2 cup powdered sugar
1 cup butter, softenend (please use butter and not margarine!)
2 tsp. vanilla
2 cups flour
1/4 tsp. salt
1 cup finely chopped pecans
1 cup mini chocolate chips
additional powdered sugar for rolling
In a large bowl, combine softenend butter, 1/2 cup powdered sugar, and vanilla. Blend well. Add in flour and salt. Mix just until combined. Stir in pecans and chocolate chips. Shape into 1-inch balls. I use a 1-inch cookie scoop and don't bother rolling them with my hands. It makes for much quicker work...go get one if you don't already have one! Place 1-inch apart on an ungreased cookie sheet. I usually line my sheets with parchment, but you can go either way.
Bake at 325 for 15 minutes or until set but not browned. Immediately remove from cookie sheet. Cool slightly and roll in powdered sugar. Cool completely and then roll again in powdered sugar.
If you absolutely do not like nuts, you are nuts. Just kidding. If you don't like them, leave them out and do just chocolate chips. If you do not like chocolate chips, please stop reading my blog.
For freezing cookies: The best way to freeze these is to roll them only once in powdered sugar, then let them cool completely. Carefully put into gallon zip-loc bags and lay flat to freeze completely. To serve, remove from freezer. If your name is Marlece, eat them right now. For the rest of us, let thaw for a couple hours then roll in powdered sugar.
Another tip: place a piece of plastic wrap or waxed paper under your cooling rack. It will make the clean up of all that dropping powdered sugar much easier!
Isn't it beginning to feel a lot like Christmas now??