Description

These ultra-buttery Pecan Snowballs are loaded with finely ground nuts and a bold splash of Mexican vanilla for a modern twist on a holiday classic. Double-rolled in powdered sugar, they offer a melt-in-your-mouth texture that is both rich and satisfyingly crunchy.

Ingredients

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

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Instructions

Pulse pecans in a food processor until finely ground with no large chunks remaining.
In a large bowl, cream together softened butter, 1/2 cup powdered sugar, and granulated sugar for 5 minutes until light and fluffy.
Stir in the salt and Mexican vanilla extract until well combined.
Gradually add the flour 1/2 cup at a time, mixing until just incorporated, then fold in the ground pecans.
Chill the dough in the refrigerator for 30 to 60 minutes until firm.
Preheat oven to 350°F and line a baking sheet with parchment paper.
Scoop 1.5 tablespoon portions of dough, roll into smooth balls, and place on the baking sheet 1 inch apart.
Bake for 15-18 minutes until set, then cool on the pan for 5 minutes.
Roll warm cookies in 1.5 cups of powdered sugar, then roll again once completely cooled.

Notes

To ensure the cookies don’t spread too much, make sure the butter is softened but not greasy, and never skip the chilling step. If you want a deeper flavor, try lightly toasting the pecans before grinding them, ensuring they are completely cool before adding them to the dough.

Prep Time: 20 mins
Cook Time: 18 mins
Category: Dessert
Method: Baking
Cuisine: American