Snowball Cookies Redux

 

Christmas is one week away and I have to admit I have not been very interested this year. I am sure I am not alone in this sentiment.  Seeing that The Husband and I will be not be leaving our humble abode and will not be receiving any visitors, I felt there was no reason to do my usual batches of holiday treats.

This afternoon I had a slight change in my bah humbug attitude and decided to make one batch of traditional cookies I grew up with, the snowball cookie.  These have a special place in my heart as they were my dear dad's favorite.  The other thing is that they are super easy to make.  I blogged about these originally here and today I used a simpler recipe that didn't even require hauling out the mixer.

Wishing one and all happy holidays and may 2021 be a much better year for all of you and for our country.

Snowball Cookies

1 cup all purpose flour

1/4 cup granulated sugar

1 pinch kosher salt

1 tsp vanilla extract

1 1/2 cups finely chopped pecans or walnuts 

1/2 cup warmed butter, cut in cubes

1/2 cup powdered sugar

Preheat oven to 350 degrees. Line a baking sheet with parchment paper

In a bowl combine flour, granulated sugar, salt, vanilla,and nuts until mixed together. Add butter with your hands and combine until mix resembles a coarse crumble. Form cookies into 1 inch balls and place on cookie sheet. Bake for 15 minutes or until light golden brown.  While cookies are still slightly warm, roll them in powdered sugar and place on cooling rack. Makes 15-20 cookies.

 

Yorkshire Pudding Redux

 

Going back to the well with my Yorkshire Pudding recipe..This side dish has been a favorite food my entire life.  It was served by my Yorkshire grandmother when the Chase clan would come for Sunday dinner. It was served by my mother along with our Christmas prime rib. It has been one of my favorite things to make when on occasion, I make a roast beef dinner. The smell of this entire dinner cooking certainly evokes fond memories of both my grandparents and parents home when I was growing up.

I have an entry in my blog of the recipe my mom and grandmother used but I have found a new and I think improved recipe that I find makes for very satisfying results. I use a popover recipe and have an actual popover pan that I use to make super high and puffy Yorkshire pudding. I use a dab of beef fat from the roast as well as spraying the sides of the pan with Pam to ensure easy release.  

The one thing I would recommend when making these is to put a baking sheet on the bottom shelf of the oven to catch any drips of batter or grease that might spill out as these puddings puff  up in the pan. The last major oven fire we had (and there have been a few in our kitchen) was caused by Yorkshire pudding drippings.

There it is. The perfect English Sunday dinner, minus roasted potatoes because,well,...who needs those when you have Yorkshire Pudding.

 

Yorkshire Pudding or American Popovers

Preheat oven to 400 degrees

3 eggs

1 cup milk

3 Tbsp vegetable oil

1 cup flour

1/2 tsp salt

Whisk eggs, milk, and oil together. Sift flour and salt over wet mixture. Whisk into a smooth batter. 

Put 1 tsp beef fat or vegetable oil in the bottom of popover pan. Spray sides of each cup with Pam.  Place pan in oven for approximately 5 minutes to heat up oil. Carefully remove hot pan from oven and fill each cup no more than 1/2 full. Place in oven with cookie sheet below pan. Bake for 30-35 minutes, Take out of pan and serve immediately.