Pecan Snowballs
These Pecan Snowballs are the perfect holiday treat! Light, buttery shortbread filled with toasted pecans and dusted with powdered sugar; they’re a must-have on your cookie tray. Easy to make in under an hour, these melt-in-your-mouth cookies are perfect for Christmas.
Ingredients
- 1 cup unsalted butter softened
- ½ cup powdered sugar for the dough
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- 2 ¼ cups all purpose flour
- 1 cup toasted pecans finely chopped
- 1 cup powdered sugar to coat the cookies
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- Preheat an oven to 350° F and line a baking sheet with parchment paper.
- In a mixer fitted with a paddle, cream together butter, ½ cup of powdered sugar and salt. Cream until the butter is light and fluffy, this should take a few minutes.
- Mix in the flour, pecans and vanilla. Mix until fully incorporated. The mixture will start off crumbly, keep mixing and it will come together.
- Scoop the cookie dough out with a .5-ounce portion scoop, or a heaping tablespoon, and place on a parchment lined baking sheet. Bake for 12-13 minutes.
- Let the cookies cool for about 5 minutes, or just enough to handle, roll each cookie in the 1 cup of powdered sugar and place on a cooling rack.
- Once the cookies have cooled completely, roll them a second time in the powdered sugar. Enjoy!
Notes
- Rolling the cookies in powdered sugar while still warm creates a thin, icing like coating around the cookie. A second roll after they've completely cooled gives them their classic snowball look.
Tried this recipe?Let us know how it was!