Pecan Snowball Cookies
Pecan Snowball Cookies are such a treat with a tender shortbread base, studded with crunchy pecan pieces and a powdered sugar finish. These classic Christmas cookies are a fun way to satisfy your cookie craving without overindulging. Snowball cookies are also known as Russian Tea Cakes and Mexican Wedding Cookies.
Ingredients
- 1 cup unsalted butter softened
- 5 Tbsp granulated sugar
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon fine-grain sea salt
- 2 cups all-purpose flour
- 2 cups finely chopped walnuts almonds or pecans
- 1/2 cup confectioners sugar
Instructions
- Using a handheld electric mixer (or stand mixer), cream together softened butter and granulated sugar until smooth. Beat in the vanilla and salt.
- Gradually add the flour, beating after each addition. Stir in the finely chopped nuts until blended.
- Divide dough in half, wrap in plastic and refrigerate for 45 minutes.
- While the dough is in the fridge, preheat the oven to 350°F. Line two baking sheets with a silicone mat or parchment paper. Set aside.
- Remove dough from the refrigerator and scoop 1-inch balls. Roll the balls with your hands until round.
- Place dough balls about 1 inch apart on prepared baking sheets. Bake in the oven until the cookies are just beginning to brown around the bottom edges — about 12 to 14 minutes — being careful not to overbake.
- Carefully transfer cookies to wire racks for a couple of minutes. Spoon the powdered sugar into a sifter and dust the cookies while they are still warm. Let the sugar-coated cookies cool completely.
- Dust once again with the confectioners’ sugar.
Nutrition
Calories: 127kcalCarbohydrates: 10gProtein: 2gFat: 9gSaturated Fat: 4gSodium: 17mgFiber: 1g
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