Chocolate-Pecan Snowballs

I hosted a cookie exchange this weekend, and this was my offering. You can see them in the picture, near the back of the table, in the green glass bowl. I also made some of the shortbread version, because I got tired of rolling little balls.

Chocolate Shortbread Two Ways

2 sticks (.5lbs) butter, softened
2/3 cup sugar
1/3 tsp salt
2 large egg yolks
1 tsp vanilla
2 1/3 cups flour
1/4 cup unsweetened cocoa powder
1 cup finely chopped pecans
about 2 cups powdered sugar

In large bowl of a standing electric mixer beat together butter, sugar, and salt until light and fluffy. Beat in yolks, 1 at a time, and vanilla, and beat until smooth. Mix in cocoa and pecans until well blended. Beat in flour gradually, until just combined well.

Form dough into 1-inch balls and arrange about 3/4 inch apart on ungreased baking sheets. You may also press part of the dough into a square baking pan if desired, to create shortbread cookies instead of snowballs.

Bake at 350 until just firm and beginning to brown, about 18 minutes. Cool on baking sheets five minutes.

For snowballs, toss balls while still warm in powdered sugar. Set aside to cool, then toss again. They make wonderfully white snowballs, and the chocolate is a nice change from the usual shortbread.

For shortbread cookies, allow to cool completely in the pan, then sprinkle with powdered sugar and cut into squares. A delicious and less time-consuming alternative; also not so "Christmasy."

If making snowballs only, this recipe yields 5-6 dozen cookies.