In a large bowl, cream butter and confectioners’ sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in pecans. Refrigerate until chilled., Preheat oven to 350°. Roll into 1-in. balls and place on ungreased baking sheets. Bake 10-12 minutes or until set. Roll warm cookies in additional confectioners’ sugar; cool completely on wire racks. Roll cooled cookies again in confectioners’ sugar.
These snowball cookies are surprisingly easy to make. Pecans can be finely chopped or coarsely ground in a food processor and toasting them first makes all the difference. I could not find a way to make these with less butter, I tried! (RECIPE CAN BE DOUBLED) – Jenny Jones
Yield: about 2 dozen
Nutrition Facts :
1 cup all purpose flour
1 stick butter (1/2 cup/4 ounces/113 g), softened (I use unsalted)
1 cup finely chopped toasted pecans (walnuts work too)
3 Tablespoons granulated sugar
1 teaspoon pure vanilla extract
1 cup powdered sugar for rolling
Put all ingredients except powdered sugar into a large bowl.
Mix thoroughly by hand, cover with plastic wrap and refrigerate for 30 minutes.
Preheat oven to 350° F. Roll cookies by hand into 1-inch balls.
Place on ungreased or parchment-lined cookie sheet an inch apart.
Bake for 15 minutes or until set but not brown.
Let stand on cookie sheet about 2 minutes, then gently roll each one gently in powdered sugar. Let cookies cool.
Once they cool (15-20 minutes), roll again (gently) in powdered sugar. Store loosely covered.
Optional chocolate drizzle: 1/2 cup semisweet chocolate chips
Preheat the oven to 275 degrees F.
Cream together the butter, sugar and flour with a hand mixer or stand mixer.
Fold in the pecans and salt and stir until combined. The mixture will be crumbly but will stick to itself.
Roll the dough into small balls (about 1/2-inch across) and place on an ungreased baking sheet. (You can wet your hands to keep the dough from sticking to you.)
Bake at 275 degrees F for 45 minutes.
Let cool completely on the baking sheet before transferring to an airtight container. These pecan puffs keep for up to a week on the counter or in the pantry.
To make the chocolate sauce: Place chocolate chips in a microwave safe bowl. Microwave for 1 minute. Stir and microwave in 30 seconds intervals until chocolate is melted and can be stirred together. Drizzle melted chocolate over cooled pecan balls or dunk balls in the chocolate sauce.
These buttery melt-in-your mouth cookies are also known as Mexican Wedding Cakes. They make a great holiday gift or cookie exchange addition.
Nutrition Facts : calories 210 Calories
Preheat oven to 350°F. Beat butter in large bowl with electric mixer on medium speed until light and fluffy. Add 1/2 cup of the sugar, vanilla, nutmeg and salt; beat until well blended. Stir in flour and pecans.
Shape into 1-inch balls. Place 1 inch apart on ungreased baking sheets.
Bake 15 minutes. Remove from baking sheets. Immediately roll hot cookies in remaining 2 cups sugar. Place sugared cookies on wire racks to cool. When cool, roll again in sugar.