Holiday Snowball Cookies
2014-12-08 10:20:21
Ingredients
- 2 cups unbleached all-purpose flour
- 2 cups ground pecans
- ¾ teaspoon salt
- 2 sticks of unsalted butter – softened
- ½ cup of granulated sugar
- 2 teaspoons of vanilla extract
- 1 cup powdered sugar for rolling the cookies
Instructions
- Preheat the oven to 325° F and line a large baking sheet with unbleached parchment paper.
- Place the pecans into a food processor and pulse until coarsely ground. Place the flour, ground pecans and salt into a large mixing bowl and sift together with a fork to evenly incorporate ingredients.
- Place the butter and sugar into a food processor and pulse until creamy. Add the flour mixture into the food processor and blend until the dough starts to come together. It will be a coarse dough. Remove the dough from the food processor and place into a mixing bowl. Roll the dough into 24-30 little “snowballs” with your palms and place them on the baking sheet. These cookies don’t spread much when cooking so you can line them up relatively close together.
- Place the baking sheet into the oven on the center rack and bake for 17-20 minutes, until the bottoms just begin to brown. Remove from the oven and let cool for about 30 minutes. Put the powdered sugar into a glass pie dish and roll the cookies to evenly coat in the sugar. Let the cookies sit for 30-60 minutes and roll them again in the powdered sugar.
- Serve and enjoy! Leftovers will stay fresh in an airtight container for up to 5 days at room temperature.
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This recipe has been in my family forever and my mom makes these cookies for us every year at Christmas. Baking these Snowball Cookies with her every year is something I always look forward to and I can’t wait to start making them with my daughter Hayden.
*Please note that these snowball cookies are loaded with pecans, please omit the nuts if there is a food allergy.
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