I have many fond memories making Christmas cookies with my
family. My mom would choose the standard
ones we’d make every year and the kids got to choose a new recipe or two. My mom actually was a good decision maker,
since the ones she chose were our top-notch favorites.
 |
| Meltaway Snowball Cookies for Santa |
We’d make snowballs, sugar cookies, chocolate dipped peanut butter logs,
almond crescents, kolachkies, etc. They
were so yummy, I couldn’t wait to eat them.
My mom would tell us we could eat the ones that didn’t look so
nice. The best looking ones were always saved
and passed out to neighbors. No broken
or cracked ones for them.
My very favorite of them all were the snowball cookies. These are sometimes call Mexican Wedding
cookies. They are a delicate, lightly crisp, buttery-flavored cookie with chopped nuts and a dusting of powdered sugar that melt in your
mouth. They’re perfect for Christmas
because they look so wintery.
Of course, when we made our Christmas cookies, they weren’t
vegan. I didn’t grow up in a vegan
household. I made a small change to the
recipe and ho-ho-ho they are now vegan. So
make a plate for family, friends, neighbors, and Santa.
Meltaway Snowball Cookies
Makes 2 ½ dozen
Ingredients
1 c. Earth Balance or any vegan margarine
½ c. sifted powdered sugar
1 tsp. vanilla
2 ¼ c. flour
¼ tsp. salt
¾ c. chopped pecans (walnuts can work too)
Directions
In a medium bowl, cream margarine, powdered sugar, and
vanilla together until very soft & fluffy.
Set aside.
In another bowl, sift flour and salt together. Gradually stir flour mixture into the
margarine mixture. Next, stir in chopped
pecans. Use a tablespoon to scoop out
mixture and form into balls. Place on
ungreased cookie sheet.
Bake at 450 degrees for about 7 minutes or until the peaks
are very lightly browned. Watch so they
don’t burn on the bottom. Take them out of the oven and let them cool.
Set the cookies on wax or parchment paper & using a small sifter, lightly sprinkle powdered sugar on top to resemble a light dusting of snow.
