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Buttery shortbread cookies filled with pecans and rolled in powdered sugar. These Snowball Cookies are an easy dessert for any occasion, especially the holidays!
Snowball Cookies
The sweet little bites of heaven go by many names depending on where you are from - Mexican Wedding Cookies, Russian Tea Cakes, Danish Wedding Cookies, or Pecan Butterballs. These cookies are just so addicting and worth all the powdered sugar everywhere.
Don't be intimidated by these cookies, they really are easy to make. Plus, anything covered in powdered sugar has to be good right?
WHAT YOU"LL NEED:
pecans
all-purpose flour
salt
unsalted butter
confectioners’ sugar
almond extract
HOW TO TOAST PECANS:
Preheat oven to 350 degrees F. Spread the pecans on a rimmed baking sheet and toast in oven, tossing occasionally, until fragrant, 6 to 8 minutes; let cool.
HOW TO MAKE SNOWBALL COOKIES:
In a food processor, process the pecans until finely ground. In a large bowl, whisk together the ground pecans, flour and salt; set aside. Using an electric mixer, beat the butter and 1/3 cup of the sugar on medium-high until light and fluffy, 2 to 3 minutes. Beat in the almond extract.
Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined. Shape the dough into balls (about 1 tablespoon each) and place 2 inches apart on baking sheets.
Bake until just beginning to brown, 12 to 14 minutes. Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely. Place the remaining sugar in a bowl. Roll the cookies in the sugar to coat.
Craving more recipes? Give these a try!
Snowball Cookies
Yield: 24
prep time: 20 Mcook time: 12 Mtotal time: 32 M
Buttery shortbread cookies filled with pecans and rolled in powdered sugar. These Snowball Cookies are an easy dessert for any occasion, especially the holidays!
ingredients:
- 2 cups pecans
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup confectioners’ sugar
- 1 teaspoon almond extract
instructions:
How to cook Snowball Cookies
- Preheat oven to 350 degrees F. Spread the pecans on a rimmed baking sheet and toast in oven, tossing occasionally, until fragrant, 6 to 8 minutes; let cool. In a food processor, process the pecans until finely ground.
- In a large bowl, whisk together the ground pecans, flour and salt; set aside. Using an electric mixer, beat the butter and 1/3 cup of the sugar on medium-high until light and fluffy, 2 to 3 minutes. Beat in the almond extract.
- Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined. Shape the dough into balls (about 1 tablespoon each) and place 2 inches apart on baking sheets.
- Bake until just beginning to brown, 12 to 14 minutes. Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely. Place the remaining sugar in a bowl. Roll the cookies in the sugar to coat.
Calories
183.96
183.96
Fat (grams)
14.01
14.01
Sat. Fat (grams)
5.33
5.33
Carbs (grams)
13.75
13.75
Fiber (grams)
1.11
1.11
Net carbs
12.64
12.64
Sugar (grams)
4.88
4.88
Protein (grams)
1.95
1.95
Sodium (milligrams)
89.48
89.48
Cholesterol (grams)
20.34
20.34
