Thursday, December 8


Pecan Snowballs- Mmmm-mm-mmmmm. These cookies made it to my Christmas tradition list the first year of mine and David's marriage. They seem to be a hit... I sure think so. Now, these do have a bit of almond extract, and I realize that some people have an aversion to it but I highly recommend using it anyway. It adds a certain depth, cuts the sweetness just a bit, and sets it apart from every other joe schmoe pecan snowball out there.

  • 1 cup pecans
  • 1 cup butter, room temp.
  • 1 3/4 cups powdered sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 1/4 teaspoon salt
  • 2 cups unbleached flour

  1. Heat oven to 350 degrees. Toast pecans for 5-8 mins depending on how toasty you want them to taste. Let cool, chop.
  2. Beat butter and 1 cup of the sugar. Add vanilla and almond extracts and salt.
  3. Add flour and stir in pecans.
  4. Roll into tablespoon size balls and place on a parchment paper lined baking sheet.
  5. Refrigerate for about 30 mins.
  6. Place half of the balls to another parchment paper lined baking sheet and bake for 18-20 minutes. Let them cool on baking sheets for 10 mins.
  7. Place 1/2 cup powdered sugar in a bowl and toss cookies. Just before serving, sift remaining 1/4 cup powdered sugar over cookies.
  8. EAT!

I hope you enjoy these and have lots of powdered sugar coated lips to match!
Have a magical weekend!!
- Amanda

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