This snowball cookie recipe is a Christmas tradition and my favorite cookie! These melt in your mouth buttery pecan shortbread cookies are baked to perfection and rolled in powdered sugar.
Prep Time: 15
Cook Time: 11
Total Time: 26 minutes
Yield: 30–36
INGREDIENTS
1 cup butter softened
1/2 cup powdered sugar (confectioner’s sugar)
1/4 teaspoon salt
1 1/2 teaspoon vanilla extract
2 1/4 cups all purpose flour
1 cup pecans, finely chopped
1 cup powdered sugar for dusting
INSTRUCTIONS
Preheat oven to 350 degrees
In stand mixer cream butter and powdered sugar. Turn to low and mix in salt, vanilla, flour and pecans. Roll into one inch balls. Place on parchment covered baking sheets a few inches part. Bake for 11-13 minutes or until very lightly browned. Do not over bake
Remove from oven and allow to cool just enough to handle them. Pour 1 cup powdered sugar in large Ziploc bag or in a wide bowl. Gently add 3-4 cookies at a time and roll them gently in the bottom of the bag. Use fork to scoop under each cookie and gently shake to remove excess powdered sugar. Place on cooling racks. Once completely cooled roll in powdered sugar bag again.
NOTES
- Makes 30-36 cookies
- Use real honest to goodness butter so they taste yummy.
- Cream the butter and sugar until light and fluffy
- Chop the nuts fairly fine.
- This a thick dough so roll the cookies with your hands because the warmth or your hands will help shape the cookies.
- Preheat the oven and load the baking sheet in the middle of the oven.
- Use parchment paper or silicone baking mats.
- If you have time do a test run with one or two cookies. It really helps to establish baking time.
- Do not over-bake. These are a type of shortbread cookies. They are a crumbly melt in your mouth cookie.
- When measuring your flour spoon the flour into the measuring cups and level off with a table knife.