Description

These Pecan Snowballs 2 are a delicate, melt-in-your-mouth treat that perfectly balances buttery shortbread with toasted, finely ground pecans. Unlike traditional dry versions, this recipe uses a specific creaming technique to ensure a soft, tender texture that stays fresh for days.

Ingredients

2 1/4 cups pecans (1 1/3 cups finely ground)
1 cup high-quality unsalted butter, softened
2 cups powdered sugar, divided (1/2 cup for dough, 1 1/2 cups for coating)
1/3 cup granulated sugar
2 1/2 teaspoons Mexican vanilla extract
2 1/4 cups all-purpose flour, sifted
1/4 teaspoon salt

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Instructions

Pulse pecans in a food processor until they resemble a coarse meal.
In a large bowl, cream the softened butter, 1/2 cup powdered sugar, and granulated sugar for 5 minutes until light and fluffy.
Beat in the salt and vanilla extract on low speed until incorporated.
Slowly add the sifted flour, 1/2 cup at a time, mixing just until the white streaks disappear.
Fold in the ground pecans by hand or on the lowest mixer setting.
Cover the dough and refrigerate for 30 to 60 minutes.
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop 1.5 tablespoons of dough, roll into balls, and place 1 inch apart on the sheet.
Bake for 15 to 18 minutes until set but still pale.
Cool on the pan for 5 minutes, then roll the warm cookies in the remaining powdered sugar.
Once completely cool, roll the cookies in powdered sugar a second time for a thick snowy coating.

Notes

To ensure your snowballs remain perfectly round and do not spread, make sure the butter is at room temperature but not meltingly soft before creaming. If your kitchen is particularly warm, return the shaped dough balls to the refrigerator for 10 minutes just before placing them in the oven to lock in their shape and maintain that iconic snowball appearance.

Prep Time: 45 mins
Cook Time: 18 mins
Category: Dessert
Method: Baking
Cuisine: American