Pecan Snowball Cookies
A cherished holiday classic, these delicate pecan shortbread cookies boast a tender, buttery texture that dissolves on the tongue. Enrobed in a fine layer of powdered sugar, they deliver a perfect balance of rich flavor and melt-in-the-mouth goodness, ideal for festive gatherings or seasonal indulgence.
Ingredients
- 1 cup powdered sugar for coating
- 1 cup unsalted butter softened
- ¾ cup finely chopped pecans or walnuts
- ¼ teaspoon salt
- 1 ½ teaspoons vanilla extract
- ½ cup powdered sugar confectioner’s
- 2 ¼ cups all-purpose flour
Instructions
- Preheat the oven to 350°F. In a stand mixer fitted with a paddle attachment, cream together the softened butter and ½ cup of powdered sugar on medium speed until light and fluffy. Reduce the mixer to low and incorporate the salt, vanilla extract, all-purpose flour, and finely chopped nuts until a soft dough forms. Using a 1-tablespoon scoop, shape the dough into one-inch balls and place them a few inches apart on baking sheets lined with parchment paper. Bake for 8 to 10 minutes, just until the bottoms are lightly golden—do not over-bake.
- Remove the cookies from the oven and allow them to cool slightly until they can be comfortably handled. Meanwhile, pour 1 cup of powdered sugar into a medium bowl. Carefully roll each warm cookie in the sugar, using a fork to lift and gently tap off excess. Transfer cookies to wire racks to cool completely. Once fully cooled, roll each cookie in powdered sugar once more for a snowy finish.
Notes
Ensure you use real butter for optimal flavor—Land O Lakes is recommended. Creaming the butter and sugar thoroughly enhances the texture. Finely chop the nuts for even distribution. Handle the dense dough with your hands to warm and shape it effectively. Always preheat the oven and position the rack in the center. Employ parchment or silicone baking mats for consistent baking. Testing one or two cookies first can help fine-tune timing. Avoid over-baking to maintain the soft, crumbly texture. Spoon and level flour when measuring to prevent using too much. Store in an airtight container at room temperature for up to 5 days.