Pecan Snowballs are a rich, buttery pecan cookie rolled in confectioners sugar and make a delicious addition to your holiday cookie platters.
A few years ago I made these shortbread bars and they tasted just like one of my favorite cookies, Pecan Sandies. They’re one of my favorite cookies (aside from these Linzer tarts).
I wanted to make them again, but this time more like my other favorite cookie, Walnut Crescents. Alright, so I have a few favorite cookies, but who’s counting!
If you’re a novice baker like myself, the easier the recipe, the better! So that’s why these Pecan Snowballs are a must make on your holiday cookie platters.
How do you make Pecan Snowballs?
All you need are five ingredients: flour, butter, sugar, pecans and confectioners sugar.
Start by adding the flour, granulated sugar, and chilled butter to a food processor; then pulse until the butter resembles coarse meal. Next, add the chopped pecans and pulse again until the dough is well blended.
Remove the dough from the food processor, wrap it in plastic wrap and refrigerate for at least 1 hour up to overnight. You want to make sure the butter gets firm again before baking.
When you’re ready to bake the cookies, remove the dough from the refrigerator and roll into balls (I made mine about 2″) and place them on a nonstick baking sheet (or one covered in either parchment paper or a Silpat mat).
Bake the cookies in a 350 degree F preheated oven for about 15-20 minutes until the bottoms turn slightly brown.
Remove the cookies from the oven and allow to cool completely. Once cooled, roll the Pecan Snowballs into confectioners sugar and place in an airtight container.
They should last about a week at room temperature, but I like to freeze all of my cookies and just pull them out when I’m ready to make a platter of assorted cookies. If you freeze them, they’ll last about 4 months.
My family loves these Pecan Snowballs and they’re so rich and buttery I can hardly eat just one. ~Enjoy!
Sign up for my weekly newsletter and receive a FREE eBook!
Ingredients
- 1 c. All-Purpose Flour
- 4 oz. Salted Butter, chilled and sliced
- 1/4 c. Granulated Sugar
- 1/2 c. Pecans, finely chopped
- Confectioners Sugar, for rolling
Instructions
- Start by adding the flour, granulated sugar, and chilled butter to a food processor; then pulse until the butter resembles coarse meal.
- Next, add the chopped pecans and pulse again until the dough is well blended. Remove the dough from the food processor, wrap it in plastic wrap and refrigerate for at least 1 hour up to overnight. You want to make sure the butter gets firm again before baking.
- Preheat oven to 350 degrees F.
- When you're ready to bake the cookies, remove the dough from the refrigerator and roll into balls (I made mine about 2") and place them on a nonstick baking sheet (or one covered in either parchment paper or a Silpat mat).
- Bake the cookies for about 15-20 minutes until the bottoms turn slightly brown.
- Remove the cookies from the oven and allow to cool completely. Once cooled, roll the Pecan Snowballs into confectioners sugar and place in an airtight container. (They should last about one week stored at room temperature, but I like to freeze all of my cookies and just pull them out when I'm ready to make a platter of assorted cookies. If you freeze them, they'll last about 4 months. )
Visit the recipe index to search for more recipes by category.
Related Recipes
Cinnamon Walnut Pinwheel Cookies
Shop Related Products
These cookies are such a huge favorite of mine and I plan to make yours very soon. Happy Holidays xoxo
Thanks Beverley and same to you and your family! xoxo