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Pecan Snowball Cookies
Pecan snowball cookies are a flavorful and hard to resist dessert.
Prep Time
1
hour
hr
5
minutes
mins
Cook Time
18
minutes
mins
5
minutes
mins
Total Time
1
hour
hr
28
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
10
Calories:
552
Author:
Candace Hollas
Equipment
Food processor
Stand mixer
Ingredients
2 ¼
cups
pecans
finely chopped (almost ground)
1
cup
unsalted butter
room temperature
½
cup
powdered sugar
⅓
cup
granulated sugar
2 ½
teaspoons
vanilla
½
teaspoon
salt
2 ¼
cups
flour
Coating
1
cup
powdered sugar
to dust
½
cup
crushed pecans
Instructions
Place pecans in a food processor or small chopper, and process until almost ground.
In the bowl of a stand mixer, add butter, ½ cup powdered sugar, and granulated sugar. Beat for 5 minutes, or until light and fluffy.
Add vanilla and salt and mix to combine.
Slowly add in flour, ½ cup at a time, beating after each addition to make sure ingredients are fully combined.
Add the crushed pecans (from the processor) and mix until incorporated.
Cover the bowl loosely with plastic wrap or parchment paper and refrigerate dough for 1 hour.
Meanwhile, preheat oven to 350°F. Line baking trays with parchment paper.
Using a 1 ¼ Tablespoon cookie scoop (size #50), scoop dough and roll into 1 inch balls. Place on lined baking tray, about 2 inches apart.
Bake for 15-18 minutes. Cool on baking tray for 5 minutes.
Coating
In a large bowl, whisk together powdered sugar and ½ cup crushed pecans.
Place each cookie in the sugar pecan mix and toss to coat. Transfer cookies to cooling rack or baking tray to cool completely.
Notes
Keep these cookies in an airtight container in the container for 2 weeks or in the freezer for 6 months.
Nutrition
Calories:
552
|
Carbohydrates:
50
g
|
Protein:
6
g
|
Fat:
38
g
|
Saturated Fat:
13
g
|
Polyunsaturated Fat:
7
g
|
Monounsaturated Fat:
16
g
|
Trans Fat:
1
g
|
Cholesterol:
49
mg
|
Sodium:
120
mg
|
Potassium:
149
mg
|
Fiber:
3
g
|
Sugar:
26
g
|
Vitamin A:
583
IU
|
Vitamin C:
0.3
mg
|
Calcium:
29
mg
|
Iron:
2
mg