Dessert: United States – Pecan Snowball Cookies

Serving Size: 12

Approximate Time

Prep 15 min

Cook 14 min

Additional 20 min

Total 50 min

Ingredients

1 cup (2 sticks / 225 g) unsalted butter, softened
1 / 2 cup (60 g) powdered sugar, plus about 1 1 / 2 cups (180 g) more for rolling
2 tsp (10 ml) vanilla extract
1 / 2 tsp (2.5 ml) almond extract (optional)
2 1 / 4 cups (280 g) all-purpose flour
1 / 2 tsp (2.5 g) fine salt
1 cup (120 g) finely chopped pecans (toast for extra flavor, optional)

Instructions

Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
In a large bowl, beat the softened butter and 1/2 cup powdered sugar with a hand mixer until light and creamy, 1–2 minutes.
Beat in the vanilla, almond extract (if using), and salt.
Add the flour and mix on low just until a soft dough forms; do not overmix.
Fold in the chopped pecans until evenly distributed.
Scoop and roll dough into 1-inch balls (about 1 tablespoon each) and place 2 inches apart on the prepared sheets.
Bake 12–14 minutes, until the bottoms are lightly golden and the tops are set but still pale.
Let cookies cool on the sheet for 5 minutes, then roll each warm cookie in powdered sugar to coat. Transfer to a rack to cool completely.
Once cool, roll the cookies in powdered sugar a second time for a classic thick snowball coating.
Store in an airtight container at room temperature for up to 1 week. Flavor improves by the next day. Makes about 30–36 cookies.