Also known as Mexican wedding cakes, Mexican wedding cookies, etc. We call them Snowballs because, well, we DON’T get snow down here and when the kids were little, they thought it was cool … not to mention, they do sort of resemble a snowball … don’t they?
I love these things. Perfect to just pop in your mouth (any other way makes a mess) and they are just yummy … butter and powdered sugar can’t go too wrong!
I use chocolate chips instead of the usual nuts because for awhile there, we thought Sonny Boy might have a nut allergy. Turns out we were wrong, but I still make these without nuts.
2 sticks soft butter (ummm, don’t MELT it)
1 cup powdered sugar
1 tsp vanilla
2 cups flour
1 cup chocolate chips (mini are perfect, but regular are fine if that’s what you have)
Preheat oven to 350 degrees.
Beat the butter, 1/2 cup sugar and 1 tsp vanilla in your mixer (or use a hand beater) until all fluffy and pretty. Resist the urge to eat a spoonful …
Add in 1/2 cup of flour and a little of the chips and mix in til combined. Keep adding until all is incorporated.
Drop 1 inch balls onto ungreased baking sheet, about an inch or so apart. Bake 14 to 15 minutes until bottom is lightly browned and cool 5 minutes on sheet.
Roll the slightly cooled cookies in the remaining 1/2 cup of powdered sugar and allow to cool completely before packaging.
NOTE: The sugar will melt and get gooey IF you don’t let them cool. IF they cool too much, the sugar won’t stick =D.
Enjoy! (Keep checking back and I”ll get some pics up … promise)