Pecan Snowball Cookies
Pecan snowball cookies, also known as Mexican wedding cookies or Russian tea cakes, are delightful little treats that melt in your mouth. These cookies are characterized by their crumbly and buttery texture, rolled in powdered sugar to resemble snowballs. They’re a popular choice during the holiday season, thanks to their resemblance to snow-covered treats. The crumbly texture and rich nutty flavor of the cookies make them a favorite among cookie enthusiasts of all ages. Whether served at parties, gatherings, or simply enjoyed with a cup of tea or coffee, pecan snowball cookies are a delightful treat that brings comfort and joy with every bite.
Courtesy of Stacey Little
Ingredients:
- 1 cup unsalted butter
- 1 cup powdered sugar,plus more for coating
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 cupsWhite Lily all-purpose flour
- 1-1/4 cups Better Halves Pecan Pieces
Directions:
- Preheat the oven to 350° F and line a cookie sheet with parchment or silicone baking mat.
- In a large bowl, (or in the bowl of your stand mixer) cream your butter and sugar together. Add the vanilla and salt and mix well. Slowly add the flour, mixing well after each addition. A thick dough will form. Add the Better Halves Pecan Pieces and mix well.
- Scoop 1 tablespoon of the dough out and roll it into a ball and place it on the cookie sheet. I like using a 1 tablespoon cookie dough scoop to get them all the same size. Continue until all the dough has been formed into balls. Place them on the cookie sheet about 1 inch part. Bake for 15 to 18 minutes.
- Allow the cookies to cool for about 5 minutes then gently roll them in powdered sugar while still warm. Allow them to cool completely and then coat them in powdered sugar again.
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