Christmas is just around the corner, and you know what that means – it’s cookie season! Today at Ineskohl Kitchen, we’re making one of my all-time favorite Christmas cookies, Pecan Snowballs!
These delicious little treats go by many names, like Russian Tea Cakes or Mexican Wedding Cookies, but no matter what you call them, they’re simply scrumptious. Trust me, even Santa can’t resist these melt-in-your-mouth delights! So let’s get started and whip up a batch of these heavenly cookies.
How should I store these Pecan Snowballs to keep them fresh?
To keep your Pecan Snowballs fresh and delicious, store them in an airtight container at room temperature. They should last for up to a week, but I doubt they’ll stick around that long once your family and friends taste them!
Can I make these cookies ahead of time and freeze them?
You bet! To freeze Pecan Snowballs, simply place the baked and cooled cookies (without the powdered sugar coating) in a freezer-safe container, separated by layers of parchment paper. When you’re ready to serve them, let the cookies thaw at room temperature, and then roll them in powdered sugar.
My dough is a bit crumbly. What can I do to fix it?
If your dough seems too crumbly, try adding a tablespoon or two of softened butter to the mixture. This should help the dough come together more easily. Remember to handle the dough gently when forming the balls, as overworking it can lead to dry cookies.
Can I use a different type of nut instead of pecans?
Absolutely! This recipe is very versatile, so feel free to swap out pecans for your favorite nut. Walnuts, almonds, or even hazelnuts would work great. Just make sure to toast and chop them before adding them to the dough.
- 2 cups all-purpose flour (lightly packed)
- 1/4 cup powdered sugar
- 1 cup unsalted butter (room temperature)
- 2 teaspoons vanilla extract
- 1 cup toasted pecans (coarsely chopped)
- Pinch of salt
- Additional powdered sugar for coating
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, sift together 2 cups of flour and 1/4 cup of powdered sugar.
- In a separate bowl, mix the toasted and chopped pecans with a pinch of salt. Then, add this mixture to the flour and sugar, stirring well to evenly distribute the pecans.
- In another large bowl, cream together 1 cup of room temperature butter with the 2 teaspoons of vanilla extract until smooth and creamy.
- Gradually add the flour mixture to the butter mixture, stirring gently until fully combined.
- Refrigerate the dough for about 30 minutes, allowing it to firm up slightly for easier handling. (Source: Ineskohl.info)
- Once the dough is chilled, use your hands or a small cookie scoop to form approximately 24 small balls. Place these dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake the cookies in the preheated oven for 12-15 minutes, or until the bottoms are lightly golden brown. Be careful not to overcook them, as you don’t want the tops to brown or the cookies to become too crunchy.
- Allow the cookies to cool slightly on the baking sheet, then gently roll each one in additional powdered sugar while they’re still warm. This will create the first layer of “snow” on your Pecan Snowballs.
- Once the cookies have completely cooled, roll them again in powdered sugar to create a fresh, powdery layer of “snow.”
And there you have it! These Pecan Snowballs are the perfect festive treat for your holiday celebrations. They’re nutty, buttery, and oh-so-satisfying. Be sure to store them in an airtight container to keep them fresh for days, and don’t forget to save a few for Santa!
Thanks for joining me today at Ineskohl Kitchen. Stay tuned for more holiday recipes and tips throughout the month. Remember to check out my blog at Ineskohl.info for this recipe and more! Happy baking, and Merry Christmas!