Every year my Mom would make a version of snowball cookies during the holidays. When I found this muddy snowballs recipe in an old Family Fun magazine, I knew my boys and I had to get into the kitchen to make them.
If you read my blog on a regular basis you know love to get my kids in the kitchen. This is the perfect recipe to make with kids of all ages. It’s really fun too.
Why? Because you get messy. Your hands will get sticky and you will have some “mud” on your counter. Don’t shy away, though, clean-up is easy.
This chocolate version is a fun twist on the traditional snowball recipe. They are rich so be sure to have either a cold glass of milk or a hot cup of coffee or tea while you indulge.
- 2 sticks unsalted butter softened
- 2 ounces unsweetened chocolate melted and cooled
- 2/3 cup confectioner’s sugar
- 1 egg yolk
- 1 teaspoons vanilla extract
- 2 cups flour
- 1/4 teaspoon salt
- 3/4 cup finely chopped pecans
- 3/4 cup confectioner’s sugar
- 3 tablespoons unsweetened cocoa powder
- Pre-heat the oven to 350 degrees F.
- In a large bowl, using a hand or stand mixer, cream the butter until smooth. Stir in the melted chocolate and blend well.
- Add the 2/3 cup of confectioner’s sugar, egg yolk, and vanilla extract and stir until combined. Stir in the flour and salt until smooth.
- Add the pecans and stir until combined. Cover and refrigerate the dough for at least 1 to 2 hours or until it is firm enough to roll into balls.
- Using a small cookie scoop form the dough into 1-inch balls. Place the balls on two parchment lined baking sheets, leaving about 1 inch between them. Bake for 10 to 12 minutes or until the tops of the cookies are set. Cool on the baking sheets for about 3 minutes. Repeat until all the dough has been used.
- Meanwhile, sift together the 3/4 cup confectioner’s sugar and cocoa powder in a shallow bowl. Carefully dip the warm cookies into the dust, or throw them in the mud, to coat.
- Cool the cookies completely on a wire rack. Roll again in the cocoa-confectioner’s sugar dust.