入口即化～胡桃雪球 Pecan Snowballs

這款餅乾是歐美聖誕節常吃的點心，其實我憎該等12月再po得但是我等不及了哈哈哈
雪球這個名字不只形容的灑了糖粉的外表，同時也描述入口即化的口感超療癒的！
做起來簡單、麵團不黏手很適合親子一起做，而且因為沒有雞蛋所以不用擔心小小孩偷吃XDD
大部分的食譜會裹兩次糖粉，一次剛出爐還熱熱的讓糖粉融化，第二次在完全冷卻時融化的第一層糖會年更多糖粉讓餅乾雪白，但是我覺得這樣太甜了而且有點麻煩。
餅乾要美味有一些小撇步：1.奶油是酥口的關鍵所以建議用好一點的品牌～2.堅果先炒過或是烤過，逼出香氣和油脂！但是要隨時注意、翻攪因為很容易燒焦！

I should have wait til Christmas to post this classic holiday treats but this was so tasty I just can’t stand not sharing the recipe with you!

The cookies’ name varies from Russian Tea Cakes, Pecan Sandies (Snowballs) to Mexican Wedding Cakes (I wonder why Russia and Mexican can share the same recipe). I prefer the name Pecan Snowball because it describes both the appearance and the texture, that is, melt in your mouth just like a snowball.

The dough is perfect making with kids because it put together easily and not sticky, which is friendly for children to handle. By the way, it contains no egg so it’s safe to eat raw.

The key to that melting effect is BUTTER so make sure the one you’re using is high quality. Another tip to a successful snowball is to toast the nut(I used a combination of pecan and walnut), that will improve the nutty flavor. Some people like to double coat the cookies (once when the cookies still warm another when they cooled completely) but that is too sweet for me and they looked great either.

食譜改寫自Recipe adapted from： http://www.jennycancook.com/recipes/christmas-pecan-balls/
份量： 40顆 直徑2.5cm球
材料ingredients:
餅乾
 胡桃（或核桃）100g
 奶油（軟化）100g
 細砂糖40g
 鹽1/4小匙
 低筋麵粉150g
表面沾裹
 糖粉約1杯

Cookies

     1 cup(100g) finely chopped toasted pecans (or walnuts)

     1 stick butter (1/2 cup/100 g), softened

     3 Tablespoons(40g) granulated sugar

     1/4 teaspoon salt

         1 cup(150g) all-purpose flour

Rolling

     1 cup powdered sugar

事前作業Preparation：
堅果切碎後乾炒直到香氣出來，備用

Place on ungreased baking pan and bake at 350° F for 8-10 minutes or toast them in a pan until lightly brown and fragrant. Keep an eye so they don't burn. Cool, then chop and measure.

作法Directions：
1. 軟化奶油、糖、鹽拌勻（不用打發）
Cream the soften butter with sugar and salt (Don’t whisk, just work them together.)

2. 將麵粉、歲堅果加入拌勻成團，冷藏半小時
Put all ingredients into a large bowl. Mix thoroughly until combine, cover with plastic wrap and refrigerate for 30 minutes.

3. 用手將麵團揉成一顆一顆小球（直徑2-3cm），以170℃烤約15-20分鐘直到微微上色
Preheat oven to 350° F. Roll cookies by hand into small balls (about 2-3cm).
 Place on parchment-lined cookie sheet an inch apart.Bake for 15-20 minutes or until set and the color change a little bit.

4. 完全冷卻後沾裹一層糖粉，密封儲存
Let cookies cool completely (15-20 minutes), roll gently in powdered sugar. Store the cookies in the airtight container.