Snowball cookies with pecans or walnuts?

[Anonymous]

Anonymous wrote:

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!

I’m the first PP who suggested David Lebovitz’s recipe. Yes, this is the same as the one printed in his book.
I think for best results you should buy a scale and measure ingredients by weight. It makes all the difference in baking - 50g of flour is the same whether you scoop it or spoon it.