Frosty Balls

Makes 30 cocky cookies



· 1 cup butter, softened to room temperature

· 1/2 cup confectioners' sugar

· 1/4 teaspoon salt

· 1 teaspoon vanilla extract

· 2 1/4 cups all-purpose flour

· 1 teaspoon pumpkin pie spice

· 1 cup chopped pecans

· 1/3 cup powdered sugar for dusting



If you’re not a big fan of balls in your mouth, let us take this opportunity to change your mind. Start by preheating your oven to 350 degrees F.

Place your butter, sugar and vanilla in a bowl and beat it until it creams. Mix in the flour, pumpkin pie spice, pecans and salt. 

Take out your micro-peen molds and press bits of dough into the molds until they’re nice and full. Before you heat them up, chill the dough in the molds in the refrigerator for 15 minutes.

Pop your chilled peens onto a cookie sheet and bake them for about 15 minutes.  With these frosty balls, undercooked is better than overcooked. You want the tops white and the bottoms golden, like when you fall asleep on the beach and forget to flip.  

While your balls are still hot, get these peens nice and sweet by dipping them in powdered sugar. Let them cool and then roll them in sugar one more time for an even thicker and sweeter coating. Now they’re ready to fill the mouths of all your holiday guests!