Pecan Snowballs

Pecan Snowballs - This 7-ingredient easy pecan snowball cookie recipe is a holiday classic and deserves a spot on your holiday cookie tray! A new improved version! Buttery vanilla shortbread cookies with ground pecans the whole family will love!

Course Dessert

Cuisine American, Mexican, Russian

Keyword Christmas cookies, Mexican wedding cookies, pecan snowballs, Russian tea cookies, shortbread cookies, snowball cookies

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings cookies

Calories 208kcal

Author Jessica (swankyrecipes.com)

Cost $12

Ingredients

2¼ cups Pecans about 1⅓ cup finely chopped/ground
1 cup (2 sticks) butter softened
½ cup powdered confectioners' sugar
⅓ cup granulated sugar
½ teaspoon salt
2½ teaspoons vanilla extract, I used Mexican Vanilla Extract more for flavor; up to 1 tbsp.
2¼ cups all-purpose flour
1½ cups powdered confectioners' sugar, to dust

US Customary - Metric

Instructions

Place pecans in a food processor or small chopper. Ground until no big chunks remain.
In a bowl fit with a mixer, beat butter, ½ cup powdered sugar, and ⅓ cup granulated sugar until light and fluffy; about 5 minutes.
Beat in salt, and vanilla extract.
Slowly beat in flour, ½ cup at a time until incorporated.
Slowly beat in chopped pecans and mix just until incorporated.
Refrigerate dough 30 minutes to 1 hour. This will make the dough easier to work with.
Preheat oven to 350°F. Line a large baking sheet with parchment paper.
Use a cookie scoop to scoop dough. I used a 1½ tablespoon cookie scoop. If the dough is sticky, dip it in a bowl of powdered sugar between each scoop.
Roll dough between hands to create a ball. Place on baking sheet spaced about 1 inch apart.
Bake in oven 15-18 minutes. Allow cookies to cool for 5 minutes.
In a large bowl, add 1½ cups powdered confectioners' sugar.
Coat each ball with powdered sugar. Transfer to cooling rack. Repeat step after completely cooled.
Store in an air-tight container.

Nutrition