Snowball Cookies

These nut and butter cookie with a sugar coating are great for the holidays when sampling lots of cookies. Just pop one in your mouth and enjoy!

Print Recipe

Prep Time 15

Cook Time 25

Total Time 55

Course Snack

Cuisine eastern europe

Servings 24 people

Calories 1896.4 kcal

Equipment

1 Electric Mixer Stand mixer or hand mixer for creaming butter and sugar
2 Mixing Bowls One large for wet ingredients, one medium for dry
2 Baking Sheets Lightly buttered or lined with parchment paper
1 Sifter For flour, salt, and confectioners' sugar
2 Cooling Racks For cooling cookies evenly after baking

Ingredients

Main

1 cup butter
½ cup white sugar
1 tablespoon vanilla extract
2 cups sifted all-purpose flour
¾ teaspoon salt
1 cup chopped pecans
¾ cup sifted confectioners' sugar

Instructions

Preheat oven to 325 degrees F (165 degrees C.) Lightly butter 2 baking sheets, or line with parchment paper.
Cream the butter, sugar, and vanilla until light and fluffy. Sift together the flour and salt; mix into the butter mixture. Stir in the pecans. Dust your hands with a little of the confectioners' sugar and roll the dough into 1 inch balls.
Place 2 inches apart on the baking sheets and bake for 25 minutes or just until brown. Put on racks to cool for 15 minutes, then roll in the confectioners sugar.

Notes

For a richer, nuttier flavor, lightly toast the chopped pecans before incorporating them into the dough. This amplifies their aroma and depth. When mixing the flour, be gentle and stop as soon as it's combined to prevent gluten development, which can lead to a tougher cookie. The initial roll in confectioners' sugar while the cookies are still warm allows for a better adherence of the sugar. A second roll once completely cooled will ensure a generous, snow-like coating, typical of these delicate treats. Ensure cookie balls are uniformly sized for even baking.