It’s Cookie Week 2020 in my house and cookie recipe number three is an old standby. They never get and old no what name you call these Pecan Snowballs they are always in order during the holiday season. I will confess I make these little gems year around. By nature Mexican wedding cookies, butterballs, etc. are made with plenty of butter yet not too much sugar. If you need sweet treats with less sugar for dietary reasons, this is your cookie.
Pecan Snowballs
Making Pecan Snowballs like I said previously take plenty of butter, granulated or powdered (confectioners’) sugar, vanilla (please use the real stuff), pinch of salt, and any variety of nuts you enjoy. I use pecans or walnuts but almonds, pistachios and hazelnuts work marvelously as well. Just know that every nut has their own flavor profile. Give them a try with another nut as you’ll be pleasantly surprised.
Pecan Snowballs
These cookies will be one of the easiest cookies you’ll ever make and they keep really well, at least a week in an airtight container. The snowballls can be made last minute by mixing all ingredients. The dough can sometimes be crumbly yet hold together when pressed in your palm. If your dough is rather soft, extra powdered sugar can be mixed in or just refrigerate your dough until you can form balls, about 30 minutes. Bake until the edges just begin to lightly brown, 12-15 minutes. Remove form oven and allow to cool several minutes and roll in powdered sugar. When ready to serve roll in more sugar. Magically delicious!
Pecan Snowballs
My husband loves these cookies and kids especially love them because of the powdered sugar on their faces (laugh out loud). I think cookies bring out the kid in all of us. So celebrate family with homemade cookies this season. Until tomorrow…
Pecan Snowballs
2 cups unsalted butter
1 cup powdered sugar
2 t. pure vanilla extract
4 1/2 cups all-purpose flour
1/4 t. fine sea salt
2 cups finely chopped pecans
Powdered sugar, for rolling (about 3/4 cup)
Heat oven to 350 degrees. Line cookie sheets with parchment paper and set aside.
In bowl of stand mixer, cream butter and sugar until light and fluffy, about 2 to 3 minutes.
Add in vanilla and slowly mix in flour until just combined. Fold in pecans, beating and scraping
down sides of bowl as needed until well mixed. Roll dough into 1 to 2-inch balls and place 2-inches apart.
Chill the dough if it becomes too soft for about 30 minutes. Bake for 12 to 15 minutes until bottoms are slightly brown. Do not over bake.
Remove from oven and cool 2 to 3 minutes before rolling in powdered sugar. Place on wire racks to cool completely. When completely cool, roll cookies once more in powdered sugar.
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