Easy Christmas Pecan Balls
These snowball cookies are surprisingly easy to make. Pecans can be finely chopped or coarsely ground in a food processor and toasting them first makes all the difference. I could not find a way to make these with less butter, I tried! (RECIPE CAN BE DOUBLED) - Jenny Jones
Prep Time: 20 minutes Cook Time: 15 minutes Total Time: 1 hour Makes: about 2 dozen
1 cup all purpose flour
1 stick butter (1/2 cup/4 ounces/113 g), softened (I use unsalted) 1 cup finely chopped toasted pecans (or coarsely ground)
3 Tablespoons granulated sugar
1 teaspoon pure vanilla extract
1 cup powdered sugar for rolling
Put all ingredients except powdered sugar into a large bowl.
Mix thoroughly by hand, cover with plastic wrap and refrigerate for 30 minutes.
Preheat oven to 350° F. Roll cookies by hand into 1-inch balls.
Place on ungreased or parchment-lined cookie sheet an inch apart.
Bake for 15 minutes or until set but not brown.
Let stand on cookie sheet about 2 minutes, then gently roll each one gently in powdered sugar. Let
Once they cool (15-20 minutes), roll again (gently) in powdered sugar. Store loosely covered.
To Toast Nuts: Place on ungreased baking pan and bake at 350° F for 8-10 minutes. Keep an eye so they don't burn. Cool, then chop.