Snowball Cookies

You’ll want to have these melt in your mouth, snowy pearls on your holiday cookie tray this Christmas season.  They will disappear quickly, so better make a double batch!


Snowball Cookies

(from 12 Tomatoes)

Makes 48 cookies


1 cup butter, softened
1/2 cup Confectioner’s sugar
1 teaspoon vanilla
2 1/4 cups flour
3/4 cup pecans, finely chopped
1/4 teaspoon salt
Confectioner’s sugar, for rolling cookies

Heat oven to 400 degrees and line cookie sheets with a silpat or parchment paper.

In a large mixing bowl, beat butter, 1⁄2 cup powdered sugar, and vanilla on medium speed until well combined. Gradually add in flour and salt on low speed just until well mixed and dough starts to holds together; stir in pecans. Do not over mix or dough will be tough.

Shape dough into 1 inch balls. Transfer to cookie sheet and set about 1 inch apart.

Bake for 10-12 minutes; cookies should be set but not brown.

Remove from oven and let cool slightly. Roll cookies in confectioner’s sugar while still warm.

Transfer to a wire rack to cool completely. Roll in confectioner’s sugar again. Store in an airtight container.

Snowballs 2

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