I love making Pecan Snowballs to giveaway for the holidays, so today, these Toffee Noel Nut Balls are a kicked up version with the addition of English toffee!!
Toffee Noel Nut Balls
Today I am In Katrina’s Kitchen sharing a twist on an old favorite Christmas cookie, my noel nut balls, for her month-long tribute to holiday cookies. I love making these melt in your mouth, nut-filled cookies rolled in powdered sugar (AKA Mexican wedding cookies, pecan crescents, snowballs, etc), but to make them even more irresistible, I added bits of toffee.
That little addition totally pushed these babies over the top. I baked up a batch for a cookie exchange but seriously contemplated keeping them all to myself. My loyal readers will know that any nut-filled cookie is persona non grata around here. Though the hubby has a few non-food allergies, his “allergy” to nuts is totally contrived due to his personal preferences.
He’ll often claim allergies to mushrooms, mint, pineapple…the list goes on and on. But I decided to share these with my real-life friends AND with all of you.
Mexican Wedding Cookies with Toffee
Nut balls (or Nutballs) are known by many other names besides Mexican Wedding Cookies. These melt in your mouth cookies came into vogue in the 1950s and are also called Russian Teacakes, Mexican Teacakes, Russian Wedding Cookies, Snowballs or Butterballs. The texture and “snow” coating of powdered sugar make them popular for the holidays, but tasty enough to make all year long! Add some toffee to shake things up!
- 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
- 5 Heath bars (or about 6 ounces) 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.
Adapted from my friend, Cyn.
Serving Size:1 cookie
Amount Per Serving: Calories: 159 Total Fat: 11g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 16mg Sodium: 75mg Carbohydrates: 14g Net Carbohydrates: 0g Fiber: 1g Sugar: 7g Sugar Alcohols: 0g Protein: 2g
Holiday Giveaway (CLOSED)
Katrina is also offering a generous giveaway from OXO. You can enter by just leaving a comment using the promosimple widget below…plus there are bonus entries for following my facebook page. Who doesn’t love OXO???
So after you enter, please head on over to In Katrina’s Kitchen, tell her hello from me, and check out this yummy recipe for toffee noel nut balls. And make sure to browse through all the other fabulous holiday posts Katrina has up for the month of December. Thanks for the invitation to join the cookie party, Katrina! Hope you’re good as new very soon.