BUTTERY PECAN SNOWBALL COOKIES

Buttery Pecan Snowball Cookies

These Buttery Pecan Snowball Cookies are a classic holiday treat! Also known as Russian Tea Cakes or Mexican Wedding Cookies, they’re melt-in-your-mouth tender, rich with butter and toasted pecans, and generously dusted with powdered sugar. Perfect for cookie exchanges and holiday gatherings!

Why You’ll Love This Recipe:

· Melt-in-Your-Mouth: Incredibly tender and delicate texture
· Nutty Flavor: Toasted pecans add wonderful warmth
· Simple Ingredients: Only 6 main ingredients needed
· Make-Ahead Friendly: Dough freezes beautifully
· Holiday Classic: Always a crowd favorite

Ingredients:

· 1 cup unsalted butter, softened
· ½ cup granulated sugar
· 2 teaspoons vanilla extract
· ¼ teaspoon salt
· 2 cups all-purpose flour
· 1 cup finely chopped pecans, toasted*
· 1 cup powdered sugar (for rolling)

*To toast pecans: Spread on baking sheet and bake at 350°F for 5-8 minutes until fragrant.

Instructions:

Step 1: Preheat and Prepare

1. Preheat oven to 350°F (175°C).
2. Line baking sheets with parchment paper.

Step 2: Make the Dough

1. In a large bowl, beat butter and granulated sugar until light and fluffy.
2. Mix in vanilla extract and salt.
3. Gradually add flour, mixing until just combined.
4. Stir in toasted chopped pecans.
5. Cover and chill dough for 30-60 minutes if too soft to handle.

Step 3: Form the Cookies

1. Scoop dough by tablespoonfuls and roll into 1-inch balls.
2. Place balls 2 inches apart on prepared baking sheets.

Step 4: Bake

1. Bake for 12-15 minutes, until bottoms are lightly golden and tops look set.
2. Remove from oven and let cool on baking sheets for 5 minutes.

Step 5: Coat in Sugar

1. Place powdered sugar in a shallow bowl.
2. While cookies are still warm, roll them in powdered sugar.
3. Let cool completely on wire racks.
4. Once completely cool, roll in powdered sugar again for a snowy finish.

Chef’s Notes & Tips:

· Butter Temperature: Use properly softened butter for the best texture
· Don’t Overbake: Cookies should be pale with lightly golden bottoms
· Double Coating: The second coating of sugar gives them their “snowy” look
· Storage: Store in airtight container at room temperature for up to 2 weeks
· Freezing: Freeze baked cookies for up to 3 months, or freeze dough balls and bake as needed

Variations:

· Almond: Substitute pecans with toasted almonds
· Walnut: Use toasted walnuts instead of pecans
· Chocolate: Add ½ cup mini chocolate chips
· Spiced: Add ½ teaspoon cinnamon to the dough
· Gluten-Free: Use 1:1 gluten-free flour blend

Serving Suggestions:

· With coffee or tea
· As part of a cookie platter
· Gifted in decorative tins
· Perfect for holiday parties

Enjoy these delicate, buttery cookies that literally melt in your mouth! They’re sure to become a holiday tradition.