Growing up we made a butter cookie ball called a snowball. It is butter, sugar and pecans. This recipe reminded me of that very much.
Of course, these are not rolled in powdered sugar, so they are a little more like an Italian wedding cookie.
The cookies do not really flatten out when baking. They expand a very small amount, but do not flatten. Knowing this, I would have placed them a little closer together on the baking sheet.
The do taste very nice. Much like a butter cookie. But they also have the crunch from the pecans.
My daughter has been doing an internship this summer. Tomorrow is the last day, so she wanted to take something nice for her coworkers. I sent these and the Peanut Butter Cookies with her. She said they were gone within two hours.
WUDER-BAR COOKIES
1 Cup Butter
3/4 Cup Sifted Confectioners’ Sugar
1 1/2 Teaspoons Vanilla
2 Cups All Purpose Flour
1/2 Cup Light Cream
1/2 Cup Pecans, Chopped
Cream butter, sugar and vanilla together. Stir flour in alternately with cream. Blend in nuts. Chill. Heat oven to 350 degrees. Shape into 1 inch balls. Place on baking sheets. Bake 20 minutes.
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