“Candied Cherry Pecan Snowballs”

Butterballs, Mexican Wedding Cookies, Snowballs are a cookie with numerous names and show up on cookie platters in some form throughout the year. Most often these cookies contain nuts of all assortments in a light buttery dough baked until lightly browned and rolled in powdered sugar. Kids love these cookies because of their love of sugar all over the place including their faces. In my recipe I have added dried candied fruit to make Candied Cherry Pecan Snowballs.

Candied Cherry Pecan Snowballs

The holiday season isn’t over yet and these little gems are perfect to store in a cookie jar. As you walk by, it’s easy to reach in and grab a sweet treat. Sweet yet not too sweet similar to shortbread. These cookies are surprise as the chopped red and green candied cherries add color and cherry flavor. Pecans add a buttery flavor to the cookie as well. You can toast the pecans if you desire more warm nutty flavor.

Candied Cherry Pecan Snowballs

These snowballs also have finely chopped pecans yet you can use walnuts, almonds, or hazelnuts. I am allergic to hazelnuts so I rarely use them. Just know that every nut has its own flavor and will taste different depending on which one you use. when making the dough ensure the cherries and nuts are chopped relatively small to make rolling into balls easier. The cookies are fragile coming from the oven especially if fruit and nuts are too big. Click here to checkout my post on using dried fruits.

Candied Cherry Pecan Snowballs

Once cookies have cooled for few minutes but still warm, roll cookies in powdered sugar. Allow cookies to cool completely before giving them another toss in powdered if so desired. Sometimes I do and sometimes I don’t, also have napkins handy to catch the sugar. Trust me, these will become a holiday favorite you’ll serve year after year. Hopefully Christmas 2021 will allow us all together doing cookie swaps again.

Candied Cherry Pecan Snowballs

Candied Cherry Pecan Snowballs

1 cup unsalted butter, softened

1/2 cup confectioners’ sugar plus extra for rolling

1 t. pure almond extract

2 cups all-purpose flour

1/4 t. kosher salt

1/2 cup minced red and green candied cherries

1/2 cup finely chopped pecans

Using a medium bowl, whisk together flour and salt and set aside.

In bowl of stand mixer, cream butter and sugar until light and fluffy, about 3 minutes at medium speed. Add in almond extract and beat well.

Add in flour mixture then stir in cherries and pecans until well blended. Chill cookie dough for 2 hours.

Heat oven to 350 degrees and line two baking sheets with parchment paper. Shape dough into tablespoon-size balls and place 2-inches apart on baking sheets.

Bake for 13-15 minutes until edges are light golden brown. Allow cookies to rest one minute and immediately roll in confectioners’ sugar while still warm. Place on wire racks to cool completely. Before serving roll in sugar again if desired.

Makes about 3 dozen cookies.