Toffee Noel Nut Balls
Toffee Noel Nut Balls (Mexican wedding cookies) made extraordinary by adding chopped Heath bars to the batter. A new twist on a classic holiday recipe. GUEST POST by That Skinny Chick Can Bake
I am thrilled to be sharing a cookie with all of you fans of In Katrina’s Kitchen. This virtual cookie swap is right up my alley. Once December hits, I don my apron and pull out my stash of flour, sugar and butter and start my holiday baking. One of my favorite cookies is the noel nut ball…better known as the Mexican wedding cookie. However, when bringing a treat to a cookie exchange, it must be something extraordinary, so I gave these babies a little boost by adding chopped Heath bars to the batter. Doesn’t that sound incredible? They definitely were.
These nut balls are super simple to throw together…just cream together butter, sugar, water and vanilla. Add flour and salt, then mix in the finely chopped pecans and toffee bits. The dough is then rolled into balls, baked low and slow, then rolled in powdered sugar. They practically melt in your mouth. I’ve been known to chow down on these right from the freezer. If your nut balls aren’t perfect spheres after baking, with a few appendages from the melted toffee, just snip those melted bits off with a scissors before dusting with the sugar. Those little pieces are important to taste for quality control…well, maybe not, but it’s a good excuse for a little sample!
Thanks, SO much, for inviting me to your cookie extravaganza, Katrina! Hope you’re good as new very soon!!! xo
Toffee Noel Nut Balls
Yield: 3 dozen
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30-50 minutes
Toffee Noel Nut Balls (Mexican wedding cookies) made extraordinary by adding chopped Heath bars to the batter. A new twist on a classic holiday recipe.
- 2 sticks butter, at room temperature
- 1/4 cup plus 1 tablespoon sugar
- 2 teaspoons vanilla
- 1 tablespoon water
- 1/4 teaspoon salt 2 cups flour
- 2 cups chopped pecans
- 6 ounces of Heath bars, finely chopped (to about half the size of a standard chocolate chip)
- 1 cup powdered sugar, for rolling cookies
- Preheat oven to 325ºF. Line baking pans with parchment and set aside.
- Cream butter, then add sugar, vanilla and water. Mix again. Stir flour and salt into mixture. Add pecans and toffee bits and mix thoroughly.
- Form tablespoon sized scoops of dough into balls. Bake for 18-20 minutes or till lightly browned.
- Roll in powdered sugar while warm.
GUEST POST by That Skinny Chick Can Bake, recipe courtesy of my friend, Cyn.
This post is part of our Third Annual I’ll Bring the COOKIES Virtual Blogger Cookie Swap. Be sure to check back here every day in December leading up to Christmas where some of the best bloggers will be sharing their favorite cookie recipe! You can also follow along Facebook, Twitter, Instagram, and Google+ with the hashtag #BringtheCOOKIES. Thank you to OXO for being our exclusive #BringtheCOOKIES sponsor. Be sure to visit Liz’s blog, That Skinny Chick Can Bake to enter a sweet OXO Baking Prize Pack.