As many of you know, I’m living in a city that’s completely trapped by snow and ice! It’s historic and unprecedented. Most of us haven’t been in a car in almost 4 days, and if we have, it’s been precarious. My internet connectivity has gone in and out, though thankfully we’ve had power this whole time. There’s something wonderful about having nowhere to go and nothing to do…but something icky about literally being unable to go anywhere or do anything. But I’m making lemons out of lemonade–or snowball cookies out of snowstorms as the case may be! Here’s a recipe for one of my favorite winter cookies, Mint Snowball cookies. I can’t get enough of them, and they’re easy to bake, and remember that if I can bake something, so can you!
This recipe is modified from this beauty over at grouprecipes.com The recipe and modifications have been passed down to me from my lovely and talented friend Anna E., a whiz in the kitchen. An added bonus-they don’t require milk or eggs, which we have very little of in this city! Enjoy.
3 Sticks Butter, Softened
3/4 cup powdered sugar, plus more for topping
1 tbsp vanilla
1/2 tsp salt
3 cups flour
1/2 package chocolate chunk baking pieces, halved
1 or 2 packages Andes Candies, halved
Preheat oven to 375 F. Beat the butter, sugar, vanilla, and salt in a large bowl until creamy. Gradually beat in the flour. (If you’re ambitious you can do this by hand, or fairly easily with a hand-mixer.) Stir in the morsels (depending on the size of candies you like you may want to chop the Andes into quarters, not halves. Depends also on your level of patience!). 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 the hot cookies on the baking sheets. Cool on the baking sheets for 10 minutes. Remove to cool completely on wire racks.