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Buttery Pecan Snowball Cookies




Unsalted Butter: 1 cup, softened.

Powdered Sugar: 1/2 cup (for dough) + 1 cup (for dusting).

Salt: 1/4 teaspoon.

Vanilla Extract: 1 1/2 teaspoon.

All-Purpose Flour: 2 1/4 cups.

Pecans or Walnuts: 3/4 cup, finely chopped.


Preheat Oven: Set to 350 degrees.

Cream Butter and Sugar: In a stand mixer with the paddle attachment, cream the butter and 1/2 cup powdered sugar on medium speed. Then switch to low speed and add salt, vanilla, flour, and nuts.

Form Cookies: Roll the dough into one-inch balls using a 1-tablespoon scoop. Place them on parchment-covered baking sheets, spaced a few inches apart.

Bake: For 8-10 minutes or until very lightly browned. Be careful not to over-bake.

Dust with Powdered Sugar: Let them cool enough to handle, then gently roll them in 1 cup of powdered sugar. Place on cooling racks. Once completely cooled, roll in powdered sugar again.

See also  Creamy Cherry Fudge (No Bake)

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