Remember when you used to pick out the best, most perfectly shaped and delicately frosted cookies, place them on your special use-only-on-Christmas-Eve plate, and leave them out (along with a glass of milk and a few carrots) for Santa? Ok, so that may have been a long time ago and I know that I'm too old to believe in Santa Claus (when my mom told me in fifth grade I cried), but I like to make a fresh batch of cookies on the morning of Christmas Eve with him in mind. Even though the cherry cheeked old man won't be visiting me tonight, it's nice to have the house smelling of fresh baked cookies. If you are like me and want a tasty little sweet bite to munch on while you sip your spiked hot chocolate and wrap up last minute presents, then do yourself a favor and make these snowball cookies. For the recipe
1 1/2 cups (3 sticks) butter or margarine, softened at room temperature
3/4 cup powdered sugar
1 tbsp vanilla extract
1/2 tsp salt
3 cups all-purpose flour
2 cups mini semi-sweet chocolate chips
1/2 cup finely chopped nuts
1 sprinkle of powdered sugar
- Preheat oven to 375° F.
- Beat butter, sugar, vanilla extract and salt in large mixer bowl until creamy.
- Gradually beat in flour; stir in morsels and nuts.
- Shape level tablespoons of dough into 1 1/4-inch balls. Place on ungreased baking sheets.
- Bake for 10 to 12 minutes or until cookies are set and lightly browned. Remove from oven.
- Sift powdered sugar over hot cookies on baking sheets. Cool on baking sheets for 10 minutes; remove to wire racks to cool completely.
- Sprinkle with additional powdered sugar if desired. Store in airtight containers.
Makes 60 cookies.