Pecan Snowballs

Pecan Snowballs
 Kana Okada
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preparation
20
minutes
cooking
80
minutes
Makes approximately 34 snowballs

Ingredients

1
cup
pecans
1
cup
(2 sticks) unsalted butter, at room temperature
1
3/4 cups
confectioners' sugar
1/2
teaspoon
pure vanilla extract
1/2
teaspoon
pure almond extract
1/4
teaspoon
kosher salt
2
cups
all-purpose flour

Directions

  1. Heat oven to 350° F. Spread the pecans on a rimmed baking sheet and toast for 8 minutes. Let cool and roughly chop.
  2. With an electric mixer, beat the butter and 1 cup of the sugar until fluffy. Mix in the vanilla and almond extracts and salt. Gradually add the flour, mixing until just incorporated. Mix in the pecans.
  3. Shape the dough into tablespoon-size balls and place on a parchment-lined baking sheet. Refrigerate for 30 minutes.
  4. Transfer half the balls to a second parchment-lined baking sheet, spacing them 1 1/2 inches apart. Bake until lightly golden, 18 to 22 minutes. Let cool on the baking sheets for 10 minutes.
  5. Place 1/2 cup of the sugar in a large bowl. Toss the warm cookies in the sugar and return to the baking sheet. Sift the remaining 1/4 cup of sugar over the cookies before serving.
Sara Quessenberry
November 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 57%
  • Fat 8 g
  • Cholesterol 14 mg
  • Carbohydrate 12 g
  • Sodium 15 mg
  • Protein 1 g
  • Fiber 1 g
  • Sugar 6 g
What does this mean? See Nutrition 101.

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