Also known as Mexican Wedding Cookies or Russian Tea Cakes, pecan snowball cookies are a classic holiday cookie packed with buttery, nutty flavor that melts in your mouth. Plus, they are easy to make in under 30 mins with 7 simple ingredients!
Ingredients
- 1 cup unsalted butter room temperature
- ½ cup confectioners sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 ¼ cup all-purpose flour
- ½ teaspoon salt
- 1 cup finely chopped pecans
- 1-2 cups confectioners sugar for coating
Instructions
- Preheat the oven to 350°F. Line two cookie sheets with parchment paper or silicone liners and set aside.
- In a large bowl, beat the butter, ½ cup confectioners sugar, vanilla extract, and almond extract until light and fluffy (about 3-5 minutes).
- Add the flour and salt, mixing until a dough forms.
- Fold in the chopped pecans.
- Scoop out the dough, roll into 1-inch balls, and place on a cookie sheet at least 1 inch apart.
- Bake for 10 minutes, or until bottoms are light brown. Do not overbake! Allow cookies to cool just until they can be handled, about 3-5 minutes. You want to roll them while still warm.
- Add about 1 cup of confectioners' sugar to a shallow bowl and roll each cookie in it. Place rolled cookies on a cooling rack. Once cookies are fully cooled, roll in confectioners' sugar once more before storing or serving.
Notes
- If the dough is too soft, chill in the refrigerator until you can work with it more easily.
- If powdered sugar becomes clumpy while rolling the cookies, empty the bowl and use fresh powdered sugar.
- Store snowball cookies in an airtight container at room temperature for up to 1 week. Freeze for up to 3 months.
Nutrition
Serving: 1g | Calories: 172kcal | Carbohydrates: 17g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 50mg | Potassium: 34mg | Fiber: 1g | Sugar: 8g | Vitamin A: 239IU | Vitamin C: 0.05mg | Calcium: 7mg | Iron: 1mg
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