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Pecan Snowball Cookies

A close-up of a pile of Pecan Snowball Cookies, generously coated in powdered sugar and topped with pecan halves.
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Buttery pecan shortbread balls rolled in powdered sugar, perfect for holiday cookie trays.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup powdered sugar, plus more for rolling
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • 1 cup finely chopped pecans, toasted

Instructions

  1. Toast the pecans: Spread chopped pecans on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, until fragrant. Let cool completely.
  2. Cream butter and sugar: In a large bowl, beat the softened butter and 1/2 cup powdered sugar until light and fluffy.
  3. Add flavorings: Beat in the vanilla extract and salt.
  4. Incorporate dry ingredients: Gradually add the flour, mixing until just combined.
  5. Add nuts: Stir in the toasted, finely chopped pecans.
  6. Chill the dough: Cover the bowl and refrigerate for at least 1 hour, or until firm enough to roll.
  7. Preheat oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  8. Form the cookies: Roll the chilled dough into 1-inch balls. Place them about 1 inch apart on the prepared baking sheets.
  9. Bake: Bake for 12-15 minutes, or until the edges are lightly golden. The centers should still be soft.
  10. Cool slightly: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  11. Roll in sugar: Once completely cool, roll each cookie generously in powdered sugar. You may need to roll them a second time for a thicker coating.

Notes

  • Toasting pecans enhances their flavor.
  • Chilling the dough makes it easier to handle and prevents the cookies from spreading too much.
  • These cookies can be stored in an airtight container at room temperature for up to 5 days.
  • For longer storage, freeze the baked and cooled cookies (before the final powdered sugar coating) in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag or container for up to 3 months. Roll in powdered sugar after thawing.

Nutrition

Find it online: https://fooddexterity.com/pecan-snowball-cookies/