The “Snowball” cookie looks like a real snowball. The recipe uses two types of sugar,
granulated and confectioners.’ Once a
luxury, sugar was called “white gold” because to was so scarce and
expensive. Sugar cane and sugar beets
are the source of most of today’s sugar.
Besides its sweetening value, sugar adds tenderness to dough and a
golden-brown surface to baked goods.
Granulated or white sugar is highly refined sugar. Confectioners’ or powdered sugar is
granulated sugar that has been crushed into a fine powder. It has 3 percent cornstarch added to prevent
clumping. Often used to fine dust cakes
and other desserts.
Preparation time:
About 15 minutes.
Equipment you’ll
need: Electric mixer, measuring
spoons, liquid measuring cup, solid (nested) measuring cups, nonstick cookie
sheet, tongs, sifter, wooden spoon, cooling rack and shallow bowl.
Safety: Ask for adult supervision when using the
electric mixer. Use dry potholders to
put cookie sheet into the oven and remove.
Carefully roll hot cookies in confectioners’ sugar.
Recipe:
3/4 cup unsalted butter,
softened
1/2 cup granulated
sugar
2 teaspoons vanilla
2 medium eggs
2 tablespoons milk
2 cups
all-purpose flour
1 cup pecan pieces
1 cup confectioners’ sugar
1. Preheat oven to 350-degrees.
2. With an electric mixer, cream together butter, sugar, milk, and vanilla.
3. Beat in egg and add flour gradually. Stir in
pecans with a wooden spoon.
4. Shape dough into 1-inch balls and place on an
ungreased cookie sheet.
5. Bake at 350-degrees for 12 to 14 minutes or
until lightly brown.
6. While cookies are baking, sift confectioners’
sugar into a shallow bowl.
7. Remove cookie sheet from oven and set on
cooling rack.
8. Using tongs, immediately place 3 or 4 cookies
into sifted sugar. Gently roll to
coat. Repeat!
8. Place cookies on serving plate using tongs.
Yield:
2 dozen cookies
Clean up: Turn off oven immediately after use. Keep a sink full of hot, soapy water. Set a good example by always cleaning up the
kitchen!
Carolyn Gass Hardimon, M. S.
Family and Consumer Science
Home Economist