“Every year when I pull out my collection of Christmas cookie recipes, it’s like shuffling through the pages of my life.” That was the opening sentece of Amy Galloway’s story, “A Recipe Box full of Christmas memories,” that appeared in the 2016 Holiday Baking section. To read about these Chocolate Snow Balls and the other cookies in Amy’s recipe box, go HERE.
1 cup (2 sticks) unsalted butter
1/2 cup white granulated sugar
1 teaspoon vanilla
2 cups all-purpose flour
1 cup finely chopped pecans
1 package Hershey’s Kisses, foils and papers removed
Use mixer at medium speed to beat butter, sugar and vanilla until light and fluffy. Add flour and nuts and continue mixing until well blended. Cover dough with plastic wrap and chill in refrigerator for several hours or overnight.
Heat oven to 375 degrees.
Use about a tablespoon of dough to shape around Hershey’s Kiss. Roll to make a ball.
Bake 12 minutes. Cookie should be set, but not brown. When cool, roll in powdered sugar.
Yield: 40 cookies