Pecan Snowballs

Kana Okada

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Makes approximately 34 snowballs| Hands-On Time: 20m | Total Time: 1hr 20m

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

Heat oven to 350° F. Spread the pecans on a rimmed baking sheet and toast for 8 minutes. Let cool and roughly chop.
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.
Shape the dough into tablespoon-size balls and place on a parchment-lined baking sheet. Refrigerate for 30 minutes.
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.
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.

By Sara Quessenberry, December 2008

See Nutritional Information for this recipe »

Nutritional Information

Per Serving
Calories 120Calories From Fat 57%

Fat 8g
Cholesterol 14mg
Carbohydrate 12g
Sodium 15mg
Protein 1g
Fiber 1g
Sugar 6g

What does this mean? See Nutrition 101.

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Quick Tip

Instead of refrigerating the balls of dough, freeze them on the baking sheet before storing them in bags for up to 2 months. To bake, follow the instructions, baking from frozen, and use the upper end of the time range.