Malted Milk Snowball Cookies

 How is everybody doing this morning?  For those of you who labored over Thanksgiving dinner, are you among the living today, or are you going to, like me, take the day off?  I suggest that you do, and then take a deep breath, and break out the baking supplies, because cookie baking season has officially begun!

I'm going to start off with a new twist on an old favorite. I think, hands down, the Snowball Cookie (a.k.a. Pecan Balls and Mexican Wedding Cakes) is my favorite. This is always the first cookie to make it's departure from the cookie tray, so I try to make a double batch. They are a bit labor intensive considering the initial rolling into balls, and then the double rolling in confectioners' sugar to ensure a thick coating. I like to make my recipe slightly different from the norm by adding a touch of malt powder. You can use either chocolate malt powder or vanilla malt power, but my preference is the latter. The flavor is not overt; it just gives it a little something extra that makes people say, “Mmmmmm.”

Malted Milk Snowball Cookies

1-3/4 cups all-purpose flour 1/4 cup vanilla malt powder 2 cups finely chopped pecans 1/4 cup granulated sugar 1 teaspoon vanilla extract 1 cup butter, softened Powdered sugar for rolling Heat oven to 325°F. In the work bowl of a stand mixer combine butter and granulated sugar. Beat until well combined, 1-2 minutes. Add remaining ingredients except powdered sugar. Beat at low speed, scraping bowl occasionally, until well mixed. Shape dough into 1-inch balls. Place 1 inch apart onto ungreased cookie sheets. Bake 18-25 minutes or until very lightly browned. Cool 5 minutes; roll in powdered sugar while still warm and again when cool. This post is linked to: Show and Tell Friday  Friday Unfolded Fridays Flash Blog Simple and Sweet Fridays Foodie Friday