CAPE GIRARDEAU, MO (KFVS) - Pat Brase of Cape Girardeau rings in the halfway point in the 12 Treats of Christmas at #6 with her Candy Cane Snowballs. These tiny tea cookies have a Christmas zing when topped with crushed peppermint dust.
- 2 cups Butter, softened (no substitutes)
- 1 cup Powdered Sugar
- 1 teaspoon Vanilla Extract
- 3 ½ cups All-Purpose Flour
- 1 cup chopped Pecans
- 8 ounces white candy coating
- 1/3 – ½ cup crushed Peppermint Candy
In a large mixing bowl, cream butter and powdered sugar together. Stir in vanilla. Gradually add flour and stir in pecans.
Refrigerate mixture for 3 – 4 hours until it becomes easy to handle.
Preheat oven to 350 degrees.
Roll dough into one-inch balls and place two-inches apart on a ungreased baking sheets.
Bake 18 – 20 minutes or until cookies are lightly browned. Remove from cookie sheet to a wire rack to cool.
Dip the top of each cookie into the melted white candy coating, and then immediately into the crushed peppermint.