Kana Okada
Hands-On Time
20 Mins
Total Time
1 Hour 20 Mins
Yield
Makes approximately 34 snowballs

How to Make It

Step 1

Heat oven to 350° F. Spread the pecans on a rimmed baking sheet and toast for 8 minutes. Let cool and roughly chop.

Step 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.

Step 3

Shape the dough into tablespoon-size balls and place on a parchment-lined baking sheet. Refrigerate for 30 minutes.

Step 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.

Step 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.

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Ratings & Reviews

/5
Reviews
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