Snowball Cookies

We love to make these every Christmas and they make a lovely gift…


  • 2 cups finely chopped pecans
  • 2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 pound (2 sticks) unsalted butter, softened
  • 1/3 cup fine sugar
  • 1 ½ teaspoons vanilla extract
  • 1 ½ cups confectioners (powdered) sugar for rolling cooled cookies

Preparation Method:

  1. Heat oven 325 degrees.
  2. Mix chopped pecans, flour, and salt in a medium bowl; set aside.
  3. Cream the butter and sugar together until they are fluffy and light.
  4. Beat in vanilla. Scrape sides and bottom of the bowl with a rubber spatula.
  5. Add flour mixture and beat together until dough begins to come together. Do not overbeat.
  6. Roll dough into about 1 inch balls and place on a cookie sheet lined with parchment paper
  7. Bake in the oven for about 17-19 minutes.
  8. Cool on the tray for about 2 minutes before transferring them to a cooling rack.
  9. Cool cookies for about 30 minutes then roll them in the confectioner’s sugar. Gently shake off any excess.

They can be stored in an airtight container for around 5 days. Roll again in sugar before serving.

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