Epicurious calls these Mexican Wedding Cakes. I (not being Mexican), in the wind-up to Christmas (not a wedding), prefer Scottish Christmas Globes.
I haven’t officially done the legwork,* but I’d bet good money that these are the same toasted pecan butter balls that Gran used to store in the metal tin in the dining room right around this time of year. They leave the same telltale powdered lips at any rate.
P.S. Completely unrelated, but the Reinette grise du Canada apples we bought at the market on Sunday are doing some serious damage to Canada’s produce reputation. They’re mushy, tasteless and have a distractingly thick skin not unlike felt. In short, everything you don’t want in an apple.
* When the craving calls, I don’t waste any time responding. There’s no time for long-distance phone calls when my blood sugar is on the line.
Scottish Christmas Globes
1 cup butter, room temperature
2 cups icing sugar
2 teaspoons vanilla extract
2 cups flour
1 cup pecans, toasted and finely chopped
Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
In a medium bowl, beat butter until light and fluffy. Add ½ cup icing sugar and vanilla and beat until smooth.
Add the flour and mix until smooth. Add the pecans and mix just until combined.
Divide the dough into two discs, wrap each in plastic wrap and then refrigerate for at least 30 minutes or until chilled.
Remove one disc from the fridge. Working with 2 teaspoons of dough at a time, roll into balls and place on the baking sheet. Repeat with the rest of the dough until done.
Bake for 18 minutes or until golden brown on the bottom and pale gold on the tops.
Cool for 5 minutes on the baking sheet, then toss the warm cookies in the remaining icing sugar to coat thoroughly. Add a dash of cinnamon to the icing sugar if you’re in need of a cheap thrill.