Index HomeSCCAA 2011 Vegan Bake Sale Cookbook Prev Next

Paris’s Organic Whole Wheat Snowballs

Recipe adapted by Teri Barnato from “Best Loved Cookies” by Publications International

Paris Harvey

Place pecans in food processor. Process using on/off pulsing action until pecans are ground but not pasty. Beat margarine and 12 cup powdered sugar in large bowl with electric mixer until light and fluffy. Gradually add 1 cup flour, vanilla, and salt. Beat at low speed until well blended. Stir in remaining 1 cup flour and ground nuts. Shape dough into a ball, wrap in plastic wrap and refrigerate about 1 hour or until firm.

Preheat oven to 350° F. Shape tablespoons of dough into 1-inch balls. Place 1 inch apart on ungreased cookie sheet. Bake about 11-15 minutes or until pale golden brown. Don't over bake. Let cookies stand on cookie sheet for 2 minutes then place them in the remaining 1 cup of powdered sugar and roll around until covered. Let cool then eat!