Christmas snowball cookies



SERVINGS 36 YIELD 3 to 4 dozen

  • ¾ cup finely chopped pecans
  • ½ cup powdered sugar
  • 1 tablespoon vanilla
  • 1 cup unsalted butter at room temp.
  • 2 ½ cups all purpose flour

1 cup powdered sugar (for rolling baked cookies in)







  1. Cream together butter and powdered sugar until light and fluffy; stir in vanilla.
  2. Whisk together flour and salt; add gradually to butter mixture; stir in chopped nuts.
  3. Chill dough for 2 hours.
  4. Form dough into 1 1/4″ balls and place onto silpat, parchment-lined or ungreased baking sheets.
  5. Bake at 375°F for 10-12 minutes or just until the cookies start to turn light golden-brown; remove from oven and allow to cool slightly; while cookies are still warm (but NOT hot) remove them from baking sheets and roll, a few at a time, in powdered sugar until evenly coated; cool cookies completely on wire racks.
  6. Cookies may (optionally) be rolled in powdered sugar a second time once cooled to room temperature.
  7. NOTE: Forming dough into 1″ balls will increase yield to 48 cookies.



Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s