Snowball Cookies
Total Time
50 minutes
Prep Time
25 minutes
Cook Time
25 minutes
Rating
5 out of 5 stars
(8)
Ingredients
38 servings
- 1 1/2 cups (185 grams) pecans, chopped and toasted (chop them small creating fine crumbs and also larger pieces for texture. Feel free to use walnuts, hazelnuts or almonds.)
- 1 cup (227 grams or 8 ounces) unsalted butter, room temperature (see notes)
- 1/3 cup (66 grams) sugar
- 1 teaspoon vanilla
- 1/4-1/2 teaspoon salt (a little more salt goes well with the nuts)
- 1 1/2 cups (188 grams) all-purpose flour
- 1/2 cup (51 grams) rye flour or wheat flour or all-purpose flour
- 1/2-1 cup (60-120 grams) powdered sugar
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Preparation
Step 1
Toast the chopped pecans in the oven at 325F for 5-10 minutes, keep a close eye they will go fast. Cool completely.
Step 2
Combine the butter and sugar, beating until lightened and creamy. Add vanilla and salt.
Step 3
Add completely cooled toasted pecans, rye flour and all purpose flour. The dough will be coarse and crumbly but will stick when you press together. Press roughly a tablespoon of dough (20 grams) in your hand squeezing and rolling into a 1 inch ball shape. Place about an inch apart on cookie sheets.
Step 4
Bake in a preheated oven at 325F for 20-25 minutes.
Step 5
While cookies are still warm, toss in a bowl of powdered sugar, covering the entire cookie. The cookies should still be warm, this will create a glaze on the cookies. Cool completely then toss in powdered sugar again.
Step 6
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