Yields:
3 dozen
Chef notes
No holiday cookie tin would be complete without at least a few Noël nut balls, rich nut-and-butter domes, rolled in powdered sugar to resemble miniature snowballs. In my family, the cookie dough was traditionally made with a touch of bourbon (or orange juice), for extra flavor.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2 tablespoons honey
- 1/2 cup sifted powdered sugar
- 2¼ cups sifted all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon bourbon or orange juice
- 3/4 cup finely chopped pecans
- powdered sugar, for rolling
Preparation
1.Cream the butter and honey until fluffy. Stir in the powdered sugar, flour, salt, bourbon or orange juice, and pecans. Wrap and refrigerate for several hours.
2.Preheat the oven to 350 F and line baking sheets with parchment.
3.With your hands, roll the dough, 1 teaspoon at a time, into balls.
4.Place balls on a baking sheet and bake for 10 to 12 minutes.
5.Let cool on racks, then roll in powdered sugar.
