Pecan Snowball Cookies
These Pecan Snowball Cookies are a favorite Christmas classic. They melt in your mouth and super easy to make.
Ingredients
- 1 stick unsalted butter (room temperature)
- ⅔ cup powdered sugar (divided)
- 1 teaspoon vanilla extract
- ½ cup pecans (finely chopped)
- 1 cup white whole wheat flour
- ¼ teaspoon salt
Instructions
- In a large bowl, combine the chopped pecans, flour and salt. Then, in another bowl, beat together with a hand-held blender the butter, ⅓ cup of powdered sugar, and vanilla extract until light and fluffy.
- Combine the dry ingredients with the beaten butter and sugar mixture, and fold the two until it forms a dough that sticks together into a ball without crumbling apart. Set the dough in the fridge for 30 minutes.
- When ready to bake, preheat the oven to 350˚F. Line a rimmed baking sheet with parchment paper. Using a 1 tablespoon-sized cookie scoop, scoop the dough into even portions, then roll each into an even ball. Makes about 18. Place on the prepared sheet pan, leaving about 2 inches between each cookie, and bake for 12 to 15 minutes, or until the tops are lightly golden brown.
- Remove from the oven and let cool for about 10 minutes, then roll the slightly warm cookies in the remaining powdered sugar. Let cool completely, then roll cookies in powdered sugar again until they are thoroughly coated. Use additional powdered sugar if needed.