Wife keeps telling me these are winter cookies but who cares, I really like these little things so I decided to copy one of her recipes and make it my own. :) I think these are one of the best cookies that I ever had, to be honest and if you don’t like the name or you think they don’t work very well when outside is almost Summer, then throw them in chocolate and call them muddyballs (now that’s an idea).
You would probably say that these are actually Mexican wedding cookies and you wouldn’t be too far from the truth. In fact is the same classic recipe with pecans instead of walnuts (who cares about walnuts anyway) and loads of chocolate chips. We also reduced a bit the quantity of butter and added an egg, not made by one of those free run chickens, but a very claustrophobic one and the result is what you see in my images. I am pretty sure you will want to try them yourself because they are worth it. Enjoy!
- ¾ cup butter, softened
- ½ cup sugar
- 1 egg
- 2 tsp vanilla extract
- 2 cups all purpose flour
- ½ tsp salt
- 1 cup chopped pecans or walnuts (or any of your favorite nuts)
- 1 cup (6 oz) chocolate chips
- powdered sugar
- Preheat oven to 350° F / 175° C.
- Add butter and sugar to the bowl of your mixer and mix them together until light and fluffy. Add egg and vanilla; mix well.
- Combine flour and salt; stir into butter mixture. Fold in nuts and chips. Roll into 1 inch balls.
- Place on ungreased baking sheets. Bake for 15-20 minutes. Cool cookies slightly before rolling in confectioners' sugar or whatever else you can think of