Rating: 3 stars
141 Ratings
  • 5 star values: 21
  • 4 star values: 26
  • 3 star values: 32
  • 2 star values: 50
  • 1 star values: 12
Sara Quessenberry

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Credit: Kana Okada

Recipe Summary

hands-on:
20 mins
total:
1 hr 20 mins
Yield:
Makes approximately 34 snowballs
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

120 calories; fat 8g; cholesterol 14mg; carbohydrates 12g; calories from fat 57%; sodium 15mg; protein 1g; fiber 1g; sugars 6g.
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