A cookie by any other name…

     Two cookies today – easy ones and both of them tie for #1 on my husband’s cookie list.  The first I’ve seen called Mexican Wedding Cookies, Wedding Cookies, Snowballs, Russian Teacakes….same cookie, same ingredients, same addictive cookie.  And like me, it is short but not too sweet.

The second – an odd cookie. Easy, no bake, different. This one I’ve seen called Butterscotchies, Butterscotch Nests, Worms, Haystacks, Chinese Cookies, Butterscotch Candy Cookies.

However you name them, they are good. The Worms (what I grew up calling them) can be decorated with sprinkles, colored sugar, formed into nests with appropriate colored jellybeans or M&Ms as the “eggs” in the next.  My papa liked to sprinkle them with chopped salted peanuts.

I hope you enjoy.  For myself, I’d just as soon make the pecan cookies while hubby is out and keep them for myself.  When he gets started on them, that’s it.

Wedding Cookies
1 cup (2 sticks) butter, softened
1 cup powdered sugar, divided
1 tsp. vanilla
2 cups flour
1 cup finely chopped pecans

Preheat oven to 350°F. Beat butter, 1/2 cup of the powdered sugar and the vanilla in large bowl with electric mixer on medium speed until light and fluffy. Gradually add flour and pecans, beating on low speed after each addition until well blended.

Shape dough into 1-inch balls (I use the appropriate sized cookie scoop). Place, 1-1/2 inches apart, on ungreased baking sheets. Bake 14 to 15 min.or until bottoms of cookies are lightly browned. Cool 5 min. on baking sheets. Roll warm cookies in remaining 1/2 cup powdered sugar until evenly coated; place on wire racks. Cool completely. Store in tightly covered container at room temperature. NOTE: I let them cool a few minutes so the powered sugar does melt to invisibility and make them sticky.

Worms
1 cup Butterscotch Chips
1/2 cup Peanut Butter Chips
1 tablespoon shortening (do not use butter, margarine, spread or oil)
1-1/2 cups(3-oz. can) chow mein noodles
OPTIONAL: Chopped salted peanuts, sprinkles, colored sugar, M&Ms, jellybeans

Line tray with wax paper. Place butterscotch chips, peanut butter chips and shortening in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth when stirred.

Immediately add chow mein noodles; stir to coat. Drop mixture by heaping teaspoons onto prepared tray or into paper candy cups; let stand until firm. If necessary, cover and refrigerate until firm. Store in tightly covered container in refrigerator. Yields about 2 dozen candies.