Snowball cookies with pecans or walnuts?

[Anonymous]

Anonymous wrote:Pecans are always better than walnuts

Not in banana bread.

[Anonymous]

Pecans in the snowballs, walnuts in the rum balls. Best of both worlds.

[Anonymous]

Pecans are my wife's favorite nut. Walnuts are mine. So it depends on which one of us is baking.

[Anonymous]

I prefer walnuts

[Anonymous]

The snowballs I have had are so bland and dry. Anyone have a good recipe I can try that doesn’t taste like sand in the mouth?

[Anonymous]

Pecans are my favorite nut, but walnuts are so good when coated in sugar and snowballs have all that powdered sugar on the outside. I feel like pecans might change the flavor of the cookie too much, so I'm going to say walnuts.

[Anonymous]

Anonymous wrote:Pecans in the snowballs, walnuts in the rum balls. Best of both worlds.

Personally, I'd swap those. Walnuts in the snowballs; pecans in the rum balls. Yum!

[Anonymous]

Pecans!

[Anonymous]

Anonymous wrote:The snowballs I have had are so bland and dry. Anyone have a good recipe I can try that doesn’t taste like sand in the mouth?

David Lebovitz’s recipe from his book Ready for Dessert is very good. I’ve also found that using organic powdered sugar is better than regular - I think it’s made with tapioca starch, which is less chalky than cornstarch.

[Anonymous]

Anonymous wrote:No nuts for me

Same. If I knew what a snowball was… I would sub in rice crispies or cornflakes. I despise nuts in baked goods and would love to hear of more alternatives. Some things you can’t leave out…looking at you pecan pie.

[Anonymous]

Anonymous wrote:

Anonymous wrote:The snowballs I have had are so bland and dry. Anyone have a good recipe I can try that doesn’t taste like sand in the mouth?

David Lebovitz’s recipe from his book Ready for Dessert is very good. I’ve also found that using organic powdered sugar is better than regular - I think it’s made with tapioca starch, which is less chalky than cornstarch.

Is this the David Lebovitz recipe you suggest? https://www.epicurious.com/recipes/food/views/mexican-wedding-cookies-379637/amp

[Anonymous]

I think it’s just a matter of personal preference. I don’t think you could go wrong either way, although whatever you choose, some people would have preferred the other.

I’ve always looked as nuts as interchangeable. I’m no nut expert, but I don’t see why you couldn’t use any nut at all. Pistachio, cashew, almond, peanut, macadamia, etc. I don’t bake a lot with nuts, so I might be missing something, but I think you should go with whatever nut you like.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:The snowballs I have had are so bland and dry. Anyone have a good recipe I can try that doesn’t taste like sand in the mouth?

David Lebovitz’s recipe from his book Ready for Dessert is very good. I’ve also found that using organic powdered sugar is better than regular - I think it’s made with tapioca starch, which is less chalky than cornstarch.

Is this the David Lebovitz recipe you suggest? https://www.epicurious.com/recipes/food/views/mexican-wedding-cookies-379637/amp

This appears to be pretty much a standard recipe for these cookies EXCEPT many recipes call for powdered sugar in the cookie (as well as rolled in after)and this one calls for granulated. Powdered sugar is just processed granulated and don’t think either affects moisture. This link suggests we might be over baking them and possibly using too much flour. Spoon your flour into your measuring cup, rather than scooping which can result in packed flour in excess.

https://www.mashed.com/315867/dont-make-this-easy-mistake-with-mexican-wedding-cookies/

[Anonymous]

Pecans and walnuts are the same protein - if one is allergic to walnut, they are to pecan, too. Go with whichever you prefer!

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:The snowballs I have had are so bland and dry. Anyone have a good recipe I can try that doesn’t taste like sand in the mouth?

David Lebovitz’s recipe from his book Ready for Dessert is very good. I’ve also found that using organic powdered sugar is better than regular - I think it’s made with tapioca starch, which is less chalky than cornstarch.

Is this the David Lebovitz recipe you suggest? https://www.epicurious.com/recipes/food/views/mexican-wedding-cookies-379637/amp

This appears to be pretty much a standard recipe for these cookies EXCEPT many recipes call for powdered sugar in the cookie (as well as rolled in after)and this one calls for granulated. Powdered sugar is just processed granulated and don’t think either affects moisture. This link suggests we might be over baking them and possibly using too much flour. Spoon your flour into your measuring cup, rather than scooping which can result in packed flour in excess.

https://www.mashed.com/315867/dont-make-this-easy-mistake-with-mexican-wedding-cookies/

Great! Thank you so much for sharing. I am excited to try these cookies this year!